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Ingredients

8 cups watermelon chunks 1 cup heavy cream 1 cup white sugar 2 cups lightly packed fresh mint leaves 4 egg yolks 1 cup heavy cream

Nutrition Info

188 calories carbohydrate: 19.4 g cholesterol: 92 mg fat: 12.2 g fiber: 0.3 g protein: 1.8 g saturatedFat: 7.3 g servingSize: - sodium: 14.1 mg sugar: 17.3 g transFat: : - unsaturatedFat: : -

Puree the watermelon chunks in a blender or food processor until smooth, strain the juices from any remaining solids and set aside, discarding the solids.
Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl, discard the mint leaves.
Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg, scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula, pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
Pour into an ice cream maker and freeze according to manufacturer's instructions.

2 quarts

Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker.