Watermelon Mint Ice Cream You Have To Try

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Watermelon Mint Ice Cream

"Refreshing ice cream for hot summer time days! Best eaten sparkling from the ice cream maker."

Ingredients :

8 cups watermelon chunks
1 cup heavy cream
1 cup white sugar
2 cups gently packed fresh mint leaves
4 egg yolks
1 cup heavy cream

Instructions :

Prep : 1H30M	Cook : 16M	Ready in : 2H

Puree the watermelon chunks in a blender or meals processor until smooth; pressure the juices from any final solids and set aside, discarding the solids.
Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat till warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from warmness. Allow the combination to steep at room temperature for 1 hour. Strain right into a bowl; discard the mint leaves.
Whisk the egg yolks in a bowl till lightly overwhelmed. Slowly pour the mint-infused cream into the egg yolks, whisking continuously to save you cooking the egg; scrape the mixture back into the saucepan and area over medium heat. Stir continuously, scraping the bottom whilst cooking, till the mixture thickens and coats the spatula; pour the mixture thru a strainer into a bowl at the side of 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
Pour into an ice cream maker and freeze according to producer's commands.

Notes :

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