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Watermelon Ice Cream |
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Serves: 6 Print this Recipe(Helado de Sandia) Category: Ice Creams This recipe doesn't require an ice cream maker; it uses frozen chunks of watermelon and frozen strawberries (for extra body and color) combined with cream to make a smooth ice cream that is a real crowd-pleaser. Using a food processor makes it simple to prepare. The ice cream can be served directly from the processor bowl as soon as it's made, or it can be placed in the freezer for 30 minutes and then served. Make the dessert with the ripest, sweetest summer melon you can find. 4 cups watermelons chunks, seeded and cut into 1-inch pieces 1/2 (10-ounce) package frozen sweetened whole strawberries 1/2 cup heavy cream 1/4 cup sugar or more, to taste 1. Put the watermelon pieces on a baking sheet and freeze until solid. Transfer to a sealable plastic bag, secure, and keep in freezer until ready to use. 2. Remove the watermelon and the strawberries from the freezer about 5 minutes before processing. Cut the frozen berries into pieces. Place half of the watermelon in a food processor, fitted with the steel blade and process until finely chopped. Add the remaining watermelon and the berries. Pulse to break up. 3. Add the cream and 1/4 cup of sugar. Process until the mixture is smooth and creamy. Add more sugar, if needed. Scrape down the sides of the bowl and process another 5 seconds. Spoon into serving bowls and serve at once, or store in the processor and place in the freezer up to 30 minutes for the best texture. NOTE: Mixture will freeze quite solid if left longer, but it can be processed again quite successfully if it becomes too hard. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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