Prepare the Watermelon Juice: Start by cutting fresh watermelon into chunks and blending them until smooth. Strain the juice to remove any pulp, leaving you with 625ml of fresh watermelon juice.
Make the Ice Cream Base: In a saucepan, combine the watermelon juice, sugar, and corn syrup over medium heat. Stir until the sugar has dissolved completely. Let this mixture simmer for 5-7 minutes, then remove it from heat.
Mix in the Cream and Milk: In a large bowl, combine the heavy cream and full-fat milk. Gradually pour in the watermelon mixture, whisking to combine. Add a teaspoon of lemon juice for an extra burst of flavor and a pinch of salt to balance the sweetness.
Chill the Mixture: Allow the mixture to cool to room temperature before refrigerating it for at least 4 hours, or overnight if possible. Chilling the base ensures a smoother, creamier texture once churned.
Churn the Ice Cream: Once the mixture is chilled, pour it into an ice cream maker and follow the manufacturer’s instructions. Churn the mixture until it thickens and reaches a soft-serve consistency.
Freeze the Ice Cream: Transfer the ice cream to a lidded container and place it in the freezer for an additional 4-6 hours to fully set and harden.
Serve and Enjoy: Scoop the creamy, refreshing watermelon ice cream into bowls or cones. Garnish with fresh mint leaves or watermelon slices for a delightful presentation.
This watermelon ice cream is the perfect way to beat the summer heat! It combines the sweetness of fresh watermelon with a creamy texture, offering a light and refreshing dessert for any occasion. Enjoy the vibrant flavors of summer in every bite!
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