Watermelon Ice Cream recipe
What’s better during the summer than a fresh watermelon ice cream?
To make it really good you will need some nice big, sweet watermelons!
Don’t use syrups or other watermelon flavored nonsense!!!!
I will give you two recipes, one how I make it and a classic one.
Ingredients for how I make it:
- 2400 grams of watermelon
- 600 grams sucrose
- 200 grams dextrose
- 50 grams glucose 30de
- 300 grams Aromitalia DBF Super 100 all-vegetable base
- 650 grams of water or watermelon juice if you want to make it stronger if watermelons have a good price
First, cut and clean the watermelon, removing all the seeds or if you don’t feel like it, you will have to blend the pulp at low speed and then drain it, removing the seeds but you will lose a lot of pulp… the initial painstaking cleaning work is better. Don’t use the part that goes towards the white but the sweeter part. A treat for the ice cream maker, we can eat the very sweet central part just on a whim.
Blend all the ingredients and mix. Extract everything making nice tufts and put in the blast chiller. For a greater scenography, keep some leftover seeds aside and put them on the ice cream as shown in the photo.
Another recipe without base but with neutral 5:
Ingredients:
- 750 grams watermelon
- 180 grams sucrose
- 40 grams glucose 39 DE
- 25 grams water
- 5 grams neutral 5
Same procedure as the previous recipe
Happy watermelon sorbet!