Do you love the combination of ice cream and fruit? Then you will love Salted Watermelon Ice Cream. Perfect for hot summer days.
Ingredients:
- 1 1/4 cups fresh or bottled watermelon juice (such as Tsamma)
- 1 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 (13.66oz) can unsweetened coconut milk (well shaken and stirred)
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1 1/2 teaspoons lime zest plus 1 tablespoon fresh lime juice (from 1 lime) (divided, plus more zest for garnish)
- chopped fresh watermelon and flaky sea salt (to garnish)
Method:
In a medium saucepan, combine the watermelon juice, granulated sugar and kosher salt. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from the heat and allow to cool to room temperature.
In a large bowl, whisk together the cooled watermelon mixture, unsweetened coconut milk, sweetened condensed milk, heavy cream and 1 1/2 teaspoons lime zest until well combined.
Stir in the fresh lime juice until evenly distributed throughout the mixture.
Pour the mixture into an ice-cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and smooth the top with a spatula. Cover with cling film, pressing it directly onto the surface of the ice cream to prevent ice crystals forming.
Freeze for at least 4 hours or until firm.
When ready to serve, scoop the salted watermelon ice cream into bowls or cones. Garnish with chopped fresh watermelon, a sprinkle of lime zest and a pinch of flaky sea salt if desired.
