Watermelon ice cream: fresh and creamy, to be enjoyed on hot summer afternoons!
INGREDIENTS :
625 ml (2 1/2 cups) fresh watermelon juice
100 g (1/2 cup) sugar
20 g (3 tbsp) cornstarch
150 g (1 cup) watermelon chunks – finely chopped
Salt
250 ml (1 cup) whipping cream – 1 cup, chilled
METHOD :
red food coloring
In a saucepan add the watermelon juice, sugar, cornstarch, watermelon pieces and cook until boiling, stirring constantly. Simmer over low heat for about 1-2 minutes.
Let the syrup cool and leave in the refrigerator for 1 to 2 hours.
In a bowl, mix the whipped cream, add the syrup and a few drops of food coloring.
Blend in a blender and leave in the freezer for 2-3 hours.
Mix with a spatula and again with a mixer. Transfer the mixture to the plastic bowl and leave it in the freezer for 7 to 8 hours.
Serve with pieces of watermelon.
