What is the number one summer fruit? I'd probably say watermelon. And I love watermelon, so juicy, so tasty, so light. Perfect for summer. Last summer (yeah, I know, better late than never right?) we had a ton of watermelon that I wanted to use up and I really wanted to make ice cream. Of course looking online I couldn't find any actual watermelon ice cream recipes. Everything was for watermelon bombes. Not what I wanted. I did find a recipe which is from Emeril Lagasse. It's a bit of work, but is so worth it!
Watermelon Ice Cream (gf)
4 quarts watermelon pieces with juice
1 quart heavy cream
2 cups sugar
8 egg yolks
Split the watermelon in half, reserving the other half for a later use. Using a large spoon, remove the fruit from the halved watermelon. Using your hands and knife, remove all seeds from watermelon and discard.
Dice watermelon into 2 inch pieces and put in a large bowl with the juice. In a large saucepan over medium heat, combine heavy cream and sugar. Bring the mixture up to a simmer.
Whisk the egg yolks until smooth and temper into the hot cream mixture. To temper, slowly add a few spoonfuls of the hot cream mixture to the egg yolks as you whisk. If you stop whisking or add in too much hot cream it will curdle the eggs. Go slowly!
Cook the egg mixture for four minutes. Remove from the heat. Pour hot cream mixture over watermelon pieces and mix thoroughly. Cool to room temperature.
Using a hand held blender puree the mixture until smooth and strain.
Add the ice cream mixture to the your ice cream machine and follow the ice cream machine directions. I have a small ice cream machine so I made three or four batches of the ice cream.
Serve ice cream or scoop out ice cream and place ice cream back into the empty half of watermelon.
Cover with plastic wrap. Freeze until very firm. To serve, slice watermelon into 1 inch slices.
Makes 1 gallon ice cream
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