Watermelon Ice Cream with Chocolate "Seeds"

[Rachel Perlow]

Watermelon Ice Cream with Chocolate "Seeds"

Serves 12 as Dessert.

Recipe was inspired by Joyce White's recipe for Watermelon Ice Cream from her book, Brown Sugar: Soul Food Desserts from Family and Friends, then further developed on this thread.

• 4 c Watermelon puree
  
• 1 c Sugar
  
• 1 T Corn Syrup
  
• 1/8 tsp Salt
  
• 1/3 c Passoa Passion Fruit liquor (or sub in another liquor, like Chambord, or port)
  
• 1 tsp Vanilla extract
  
• 2 c Light Cream
  
• 2 oz Dark Chocolate, shaved
  

Place 2 cups watermelon puree, sugar, corn syrup and salt into saucepan, bring to a boil then reduce heat to low and simmer for about 20 minutes. Remove from heat, add liquor & vanilla, and then mix into remaining (raw) watermelon puree. Chill thoroughly. Add cream and allow to sit in fridge for several hours or over night to chill & allow flavors to meld.

Freeze in an ice cream maker until of soft consistency. Spoon into an airtight container, adding a sprinkling of chocolate to each spoonful as you go. Allow to harden in the freezer for several hours before serving.

Yields about 1.5 quarts ice cream.

Keywords: Dessert, Intermediate, Fruit, Snack, Ice Cream, Chocolate, American, Ice Cream Maker

( RG566 )