I saw a recipe for Honey Watermelon Sorbet, from “Romancing the Bee”, one of my favorite blogs sites here on WordPress. It looked and sounded so delicious that I just had to add it to my Memorial Day Menu. There was only one problem, though I enjoy an excellent sorbet I was really craving a creamy fruity ice cream. I really enjoy strawberries and cream but our strawberries aren’t quite flavorful yet. So how about watermelon? I looked and looked for a watermelon ice cream recipe and just couldn’t find any. So….why not make one on my own, and that’s what I did. Realizing watermelons are mostly water I knew I would need to add something to help thicken this puree….and that’s where the banana came into play.
This watermelon banana ice cream turned out so wonderful. Please give it a try, I promise you will not be disappointed.
Ingredients: yields 1 quart
- 2 cups pureed seedless watermelon, divided use (that’s about 1/4 of a large seedless watermelon)
- 1 banana
- 2 cups heavy cream or heavy whipping cream (divided use)
- 2/3 cup sugar
- a pinch of salt
- 4 eggs yolks, at room temperature
- 1 tsp vanilla
Prepare an ice bath by putting ice cubes and cold water in a large metal bowl, then put a medium metal bowl down into the large bowl. Pour 1 cup of the heavy cream into the medium bowl and set aside to chill.
In a medium bowl whisk the eggs yolks and set aside.
In a medium saucepan over medium heat cook 1 cup of the heavy cream, sugar, salt and 1 cup of the watermelon banana puree mixture. Stirring occasionally cook until the sugar and salt is completely dissolved and the liquid starts to steam. Remove from heat and slowly whisk this heated mixture into the egg yolks. (Adding a little heated mixture at a time so as to temper the eggs rather than cooking them.) Once all the liquid mixture is combined with the egg yolks return the combined mixture to the saucepan and again cook over medium heat. Stirring constantly cook this mixture until it thickens, about 10 minutes. Remove from heat and slowly whisk this new heated mixture into the chilled cream over the ice bath. This will stop the cooking process. Whisk in the remaining watermelon banana puree, remove the bowl from the ice bath, cover and refrigerate for at least 2 hours but no more than 3.
Pour the chilled ice cream mixture into your ice cream maker and churn following the directions. (For me, my ice cream maker requires 20 minutes of churning.) Once completely churned, pour the soft ice cream into a soft sided plastic container. I reuse an old ice cream container from the market. Stir in the vanilla, then cover and freeze over night before serving.