Ingredients
8
8 servings
- •4 cups diced seedless watermelon
- •1 cup white sugar
- •3 tablespoons lemon juice
- •1 dash salt
- •¼ cup cold water
- •1 (.25 ounce) envelope unflavored gelatin
- •1 cup chilled heavy cream
Instructions
- Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.
- Blend the mixture in a blender until smooth; return to the bowl.
- Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.
- Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutritional Facts
Per 8 servings
- Calories: 227
- Carbohydrate: 32g
- Fat: 11g
- Fiber: 0g
- Protein: 2g
- Sugar: 30g
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