this is my first egullet communication..but if you have already heard this, I am sorry to duplicate! I think that the reason you had buttery chunks in your gelato is because you may have over-spun it. when you whip cream too much, it essentially turns to butter..ice cream is no different..I think if you were to add a binder in there like yolks, they would bind the excess water from the melon..you could make an ice cream base..like a custard over the stove..using a vanilla ice cream recipe..and then add in the appropriate flavoring..but, maybe watermelon is not intended to be in creamy desserts..but would be excellent in sorbet!
