It is oh, so, hot this summer. It’s time to cool off with an easy homemade ice cream that’s satisfying enough to beat the heat from Food Travel USA. Make this Watermelon Ice Cream Recipe with a balsamic drizzle. For a quick ice cream hack, click HERE.
Ingredients to Make this Watermelon Ice Cream Recipe
1/2 a full size watermelon
1 quart of heavy cream
2 cups of sugar
8 large egg yolks
One 8 to 12 oz bottle of balsamic vinegar (without additives)
Method
Watermelon Ice Cream
Remove the flesh from the half watermelon and take out the seeds. Dice into small chunks over a large mixing bowl (to keep the juice). Heat the cream and sugar over medium heat until it comes up to a simmer. Whisk the egg yolks and add to the hot cream a little at a time, whisking the entire time. Cook (continuing to whisk) until it begins to thicken (4 to 5 minutes total). Strain. Pour the mixture in the bowl with the watermelon and cool to room temperature. Blend the entire mixture in batches in the blender until smooth. Strain. Place into the ice cream machine and follow manufacturer’s directions. Put into an airtight container and freeze.
Balsamic Reduction
Pour bottle of vinegar into a saucepan and reduce until it is a syrup consistency. Do not boil rapidly. Bring up to just below a simmer. Allow to cool and put into a container to drizzle over the ice cream later.
