Zutaten für Homemade Watermelon Ice Cream
- 4 cups seedless watermelon, cubed (or seeded watermelon, cubed and seeded)
- Heavy Cream
- Milk
- 1/2 cup granulated sugar
- 1 tablespoon vodka
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Zubereitung von Homemade Watermelon Ice Cream
- Cut 4 cups of seedless watermelon into 1-inch cubes. (If using seeded watermelon, remove the seeds.)
- Puree the watermelon cubes in a blender until completely smooth.
- Press the watermelon puree through a fine-mesh sieve to remove any remaining seeds or pulp. This ensures a super smooth texture.
- In a large bowl, whisk together the watermelon puree, 1/2 cup granulated sugar, 1/4 cup light corn syrup, 1 teaspoon vanilla extract, and 1 tablespoon vodka until the sugar is completely dissolved.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to firm up further before serving. Let it sit at room temperature for 5-10 minutes before scooping to achieve optimal scoopability.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
102g
Fat
45g
Carbs
9g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein 5 Ingredients Or Less Desserts Eggs Dairy Fruit American Southern United States Easy Holiday Event Frozen Desserts Eggs Dietary Low Sodium Independence Day Low In Something Melons 3 Steps Or Less Ice Cream Memorial Day Labor Day
