Watermelon Mint Ice Cream

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• 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.