Ingredients
8cupswatermelon chunks
2cupsheavy cream
1cupwhite sugar
2cupsfresh mint leaves,lightly packed
4egg yolks
Preparation
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 into the warmed cream. Cover the saucepan and remove it from heat.
Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl, then 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 mixture 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 remaining heavy cream. Mix the watermelon juice into the cream mixture.
Pour into an ice cream maker and freeze according to manufacturer’s instructions.
Serve and enjoy.
