Watermelon Ice Cream

published on 31 July, 2018 at 10:51
Ingredients:
2-2.5kg (4.5-5lb) Seedless Mini Watermelon
250ml Condensed Milk
400ml Whipping Cream
 
Instructions:
Cut the top off the watermelon and stand upright in a bowl.
Using a stick blender blend the contents of the watermelon, it will reduce to a liquid. Keep blending and rotating the blender until it is all blended.
Pour this liquid out and set aside.
Using a spoon scrape the inside of the watermelon clean.
Whip the whipping cream.
Take 350ml of the blended watermelon and mix it together with the condensed milk.
Pour this mix slowly into the whipped cream folding in gently with a metal spoon, keep going until all of the liquid is incorporated.
Pour this mix back into the watermelon shell and freeze.
When frozen solid cut into wedges and serve.
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