Watermelon Mint Ice Cream

Watermelon Mint Ice Cream

by Leonard Payne 1 year ago
3.3 (6)
30 minutes
188 kcal
19.4 g carbs
Share recipe
Description

Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker.

Ingredients
  • 8 cups watermelon chunks
  • 1 cup heavy cream
  • 1 cup white sugar
  • 2 cups lightly packed fresh mint leaves
  • 4 egg yolks
  • 1 cup heavy cream
Directions
  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. Pour into an ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts
serving: 2 quarts
calories: 188 kcal
carbohydrates: 19.4 g
protein: 1.8 g
saturated fat: 7.3 g
cholesterol: 92 mg
sodium: 14.1 mg
fiber: 0.3 g
sugar: 17.3 g