Ingredients2 h servings 188 cals
- Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids.
- Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.
- Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
- Pour into an ice cream maker and freeze according to manufacturer's instructions.
Per Serving: 188 calories; 12.2 g fat; 19.4 g carbohydrates; 1.8 g protein; 92 mg cholesterol; 14 mg sodium. Full nutrition
ReviewsRead all reviews 4
Wonderful! I was looking for a good recipe for either sherbet or *(preferrably) ice cream involving mint and watermelon! Hooray! This is very thought-out and mistake-proof! Thank-you so much...
It tastes ok. I personally don't care for the combination of mint and watermelon taste, but when I made it, it came out almost icey after being frozen. It wasn't so much of hit either with my fa...
Watermelon and mint - two of my favorite things together in this refreshing, unique recipe. I love the fact that this ice cream is naturally infused with mint - to smell it was heavenly; I'll de...