Watermelon Mint Ice Cream Recipes

HOMEMADE WATERMELON ICE CREAM

Steps:

• Remove the black seeds from the cubes if needed. Puree the watermelon cubes. Press the watermelon puree through a sieve to remove any chunks or seeds. Add the remaining ingredients and whisk until the sugar is fully incorporated. Put into your ice cream maker and follow manufacturer's instructions.

WATERMELON-MINT PALETAS

Steps:

• Mix water and sugar in a small saucepan and bring to a boil, stirring to dissolve sugar, about 5 minutes. Remove from heat and let cool.
• Blend sugar syrup, watermelon, mint, lime juice, lime zest, and salt in a blender until liquefied, 1 to 2 minutes. Pour the mixture into 10 ice pop molds.
• Freeze paletas for 2 hours and insert wooden sticks or handles into the molds; return to freezer and freeze until solid, 12 to 24 hours.

WATERMELON-MINT SORBET

Steps:

• Cook sugar and 1 cup water, stirring constantly, in a small saucepan over low heat until sugar has dissolved. Add mint. Bring to a boil. Cook 5 minutes. Remove from heat. Cover; let stand 20 minutes.
• Working in batches, puree watermelon in a blender. Pour through a fine sieve into a large bowl; discard solids.
• Pour mint syrup through a fine sieve into a bowl; discard mint. Stir syrup into puree. Stir in lime juice. Refrigerate, covered, at least 2 hours (up to overnight).
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 4 days). Let stand at room temperature 10 minutes before serving.

EASY WATERMELON SORBET IN YOUR ICE CREAM MAKER

Steps:

• In a small/medium saucepan combine the water, sugar, and two tablespoons lemon juice. Stir to (mostly) dissolve the sugar.
• Bring to a gentle boil over high heat and turn down to medium. Boil gently for three minutes. Set aside to cool. (I set aside in the fridge).
• Cube and de-seed the watermelon.
• Place the cubed watermelon and simple syrup you made in a blender. Blend on high till it turns to a smooth watermelon puree.
• Taste the watermelon puree. If it is too sweet, add up to one more Tablespoon of lemon juice to balance the sweetness. If it tastes fine to begin with, then leave it alone.
• If your ice cream maker requires that you cool or chill the puree, do so before proceeding.
• Transfer to your ice cream freezer. Freeze according to directions on your ice cream maker/freezer.
• When the desired sorbet consistency is reached eat right away or spoon the frozen mixture into an airtight freezer container.
• You can save in the freezer for up to two weeks. If the sorbet is too frozen to scoop, allow to rest on the counter for about five minutes to soften slightly.

WATERMELON MINT ICE CREAM

Steps:

• 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.