Watermelon Ice Cream

Watermelon Ice Cream

Ingredients:

• 625ml (2 1/2 cups) of freshly squeezed watermelon juice
• 100g (1/2 cup) of granulated sugar
• 20g (3 tablespoons) of cornstarch
• 150g (1 cup) of watermelon pieces, finely chopped
• A pinch of salt
• 250ml (1 cup) of chilled whipping cream
• Red food coloring

Directions:

1. In a saucepan, combine the watermelon juice and sugar over medium heat, stirring until the sugar dissolves.
2. In a small bowl, mix the cornstarch with a little water to make a slurry, then add it to the watermelon mixture. Cook until thickened, stirring constantly.
3. Remove from heat and let it cool completely. Once cooled, stir in the chopped watermelon pieces and a pinch of salt.
4. In a separate mixing bowl, whip the chilled whipping cream until stiff peaks form. Gently fold in the watermelon mixture and a few drops of red food coloring for a vibrant hue.
5. Pour the mixture into a loaf pan or airtight container, cover, and freeze for at least 4-6 hours, or until set.
6. Scoop out the watermelon ice cream, serve in bowls or cones, and enjoy the refreshing treat!
   Tips:

• For a creamier texture, you can blend the watermelon mixture before folding it into the whipped cream.
• Experiment with different fruit combinations like adding chunks of strawberries or kiwi for a unique twist.
• To enhance the flavor, sprinkle some fresh mint leaves or a drizzle of honey on top before serving.
  Prep time: 15 minutes
  Calories: 220 per serving