Watermelon Mint Ice Cream – a delicious recipe with watermelon chunks, heavy cream, white sugar, mint, egg yolks, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
4
Pour into an ice cream maker and freeze according to manufacturer's instructions.
747
kcal
Calories
53
g
Fat
55
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 cups watermelon chunks, 1 cup heavy cream, 1 cup white sugar, 2 cups lightly packed fresh mint leaves, and more.
Yes, Watermelon Mint Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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