Watermelon Mint Ice Cream Recipe - Allrecipes.com
Watermelon Mint Ice Cream Recipe
  • READY IN 2 hr

Watermelon Mint Ice Cream

Recipe by  

"Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker."

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 1 hr 30 mins
  • COOK 30 mins
  • READY IN 2 hrs
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Reviews More Reviews

Jul 25, 2011

Wonderful! I was looking for a good recipe for either sherbet or *(preferrably) ice cream involving mint and watermelon! Hooray! This is very thought-out and mistake-proof! Thank-you so much! :D

 
Jul 18, 2011

It tastes ok. I personally don't care for the combination of mint and watermelon taste, but when I made it, it came out almost icey after being frozen. It wasn't so much of hit either with my father who is a watermelon fanatic. However, I may have made it wrong, but it was fun to see it come out red and to put in chocolate chips to make it look further like watermelon.

 

6 Ratings

May 27, 2011

Watermelon and mint - two of my favorite things together in this refreshing, unique recipe. I love the fact that this ice cream is naturally infused with mint - to smell it was heavenly; I'll definitely use that technique for future mint ice creams. And because I believe chocolate makes everything better, I added in some mini morsels toward the end. Next time I'll use full-sized chips. Yum. Don't do like I did and use half and half in order to save a few calories; it was a little icy. Next time, I'll definitely go with the full on cream. Also, I think I overfilled my machine. The next day when I was making the leftover mix, that batch was much creamier.

 
Jun 29, 2013

I have made this two times...for us it was much better without the mint. I liked it the first time but the mint was just a strange background taste. Maybe I just don't care for fresh mint? The recipe is a definite keeper though. I took it to a church function and it was a hit.

 

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Nutrition

  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 14 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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