As I was cutting up the watermelon into large chunks to fend off my hot and hungry children, I immediately thought that watermelon ice cream would probably be really refreshing. I handed the kiddos a big bowl of watermelon and immediately set about trying to make some ice cream. Unfortunately, I took a quick glance in the fridge and realized that I had no eggs. No eggs, no ice cream. Although I haven't made sherbet yet, I had heard that making sherbet is just like making ice cream except that you don't use eggs. And so the experiment began...
|About 4 cups of watermelon chunks|
1 pint half and half (I had Organic Valley half and half in the fridge)
1/2 cup sugar
2 tablespoons sweetened condensed milk
|Q straining the watermelon puree|
Combine the half and half, sugar, and sweetened condensed milk in a saucepan. Heat it gently over medium heat. Almost bring it to a boil, remove from heat, and gradually add the watermelon juice.
Put the saucepan back over medium heat. Bring it almost to a boil, stir well, for about 3 to 4 minutes.
Let the mixture chill for a few hours - we let it chill overnight - and then put it into your favorite ice cream maker. I always like to let the freshly churned ice cream set in the freezer for a bit before I serve it. For this project, we used our LL Bean ice cream ball as well as our simple electric Cuisinart ice cream maker. The results from both were delicious!
A sherbet is a little less creamy than an ice cream although I didn't find it too "icy" or hard to scoop. In fact, making an egg-less custard was so easy that I felt like I was doing something wrong. The kids could not believe how much this actually tasted like watermelon!! The perfect treat for these hot, hot days.