Watermelon ice cream

One of the favorite desserts, which we especially like to eat in the season of hot, scorching summer sun, of course - ice cream. Therefore, today we offer you to cook in home conditions an unmatched watermelon ice cream and learn from our wonderful recipes how to correctly make it.

Watermelon ice cream with cream

Ingredients:

Preparation

We carefully scan each piece of the prepared pulp of a ripe watermelon, so as not to miss a suddenly unnoticed bone or a closely cut peel. Then we move everything into the big bowl of the blender and add vanilla to the watermelon whisk it for 4 or even 5 minutes. In a smaller bowl of the blender, pour in fresh, fresh cream and add sugar powder to them. We rearrange the blender from the big bowl and also whip it, but no more than 3 minutes, so that our cream does not turn out oil. Now put the cream in a bowl with whipped watermelon pulp and whisk together all in just a minute. In order for our ice cream to be similar to what is sold in the store, then the resulting mass is laid out on plastic cups and inserting in the center of each a clean wooden stick, freeze. But, unfortunately, such ice cream can get a non-uniform consistency after freezing, because of the high content of non-dairy liquid. Therefore, we move the watermelon mass into a large, wide tray of plastic and send it to the freezer compartment. After it takes 2-2.5 hours to remove from the freezer tray, immerse the ice cream blender and whisk it for a couple of minutes. We repeat this procedure for three times and finally let the watermelon ice cream freeze, leaving it for the night in the freezer.

Watermelon ice cream with milk

Ingredients:

Preparation

Milk is poured into a stainless steel ladle, pour brown sugar into it, due to which later the ice cream will have a taste of caramel and put everything on the included cooking plate. With constant stirring, the milk is brought to the boiling point, and then, reducing the heat to a minimum, boil it to half and set aside to cool in any cool place.

Carefully prepared pieces of juicy, red watermelon pulp are added to a bowl with high sides. We immerse the blender and very well (up to a high foam), whisk everything. Introduce here the cooled milk and repeat the whipping until the mass is taken up by the bubbles. We shift the basis of the future ice cream into a wide, clean container and send everything to freeze. We take the frozen, but already delicious ice cream from the freezer, whisk it and put it back to the full completion of the frost, for at least 12 hours.