Watermelon Mint Ice Cream

Description

Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker.

Ingredients

• 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

Instructions

1. Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside
2. discarding the solids.
3. 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.
4. Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks
5. whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly
6. scraping the bottom while cooking
7. 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.
8. Pour into an ice cream maker and freeze according to manufacturer’s instructions.

Prep Time: 1 hr 30 mins

Cook Time: 30 mins

Total Time: 2 hrs

Servings: 16