Ice cream and watermelons are the favorite summer treats. Only at this time of year they are eaten in incredible quantities.
Why not cook one from the other? For example, make ice cream from watermelon.
Watermelon ice cream - general principles of preparation
The simplest watermelon ice cream is fruit ice. It is necessary to grind the pulp, add sugar to taste, decompose into molds and freeze. But at home, you can also cook more interesting and similar to real ice cream goodies. It will take a lot more time, but the result will please more. They are also made from watermelon pulp. Usually it is crushed with a blender to get rid of the veins. Next, a homogeneous puree is combined with other ingredients.
What is added to ice cream:
• cream, milk, yogurt, cottage cheese;
• sugar;
• other berries, fruits, nuts.
It is advisable to freeze the mass for ice cream in several stages for 30-40 minutes. When the first ice crusts appear, everything must be thoroughly interrupted and re-placed in the freezer. You can just stir with a spoon. This technique will prevent the formation of dense ice blocks.
Before the final freezing, you can decompose the mass in special molds or choose alternative options. If you will use an ice cream spoon, which allows you to collect balls, then leave in a large bowl or in a container. It is important that there is a lid, as in an open dish, quality deteriorates, taste and aroma are lost.
Simple watermelon and cream ice cream
A variant of light watermelon ice cream, the simplest of which is only fruit ice. For cooking, you need only 3 ingredients. The recipe indicates the amount of pure watermelon pulp without seeds and seeds.
Ingredients
• 400 g of watermelon;
• 2 tbsp. l sah. powder
• 200 g of heavy cream.
Cooking
1. Cut the flesh of the watermelon into small pieces, put in a blender and mashed until smooth.
2. Ice cream cream is used only greasy at less than 30%. But you can take confectionery cream, which is intended for the preparation of desserts, often they have a vegetable base. Pour into a bowl.
3. Beat the cream until stable peaks, add the powdered sugar, whip one more time.
4. Combine the cream with watermelon puree, whisk together for several seconds. At this stage, you don’t need to use a mixer for a long time, just mix the ingredients.
5. Put the mass in the freezer in the same bowl in which it was cooked. We wait about 30-50 minutes until an ice crust begins to form on the surface and from the bottom.
6. Prepare the molds in advance so that the ice cream can be quickly decomposed. But you can leave it in this dish, so that later you can dial it with an ordinary spoon or special for balls.
7. We take out the watermelon mass which has begun to freeze from the freezer and quickly beat with a mixer.
8. We put it in the molds, send it to the freezer, wait for complete solidification.
Low-calorie watermelon and yogurt ice cream
To make diet ice cream from watermelon you will need natural Greek yogurt, but you can take any other, including with toppings. In order for the delicacy to turn out to be tender and not quite watery, you need to take into account the proportions of pulp of watermelon and yogurt 2: 1. Less dairy products should not be added.
Ingredients
• 300 g of watermelon;
• 150 g of yogurt;
• sugar as desired.
Cooking
1. Grind pure watermelon pulp in any way. If there is a desire to make ice cream in pieces, then cut a small part, put it aside.
2. Add chilled yogurt to the chopped watermelon. Beat it all with a mixer for about five minutes. You can add powdered sugar or crystalline sugar to your taste, but the calorie content of the dessert in this case will increase slightly.
3. If you put off the pieces, then it's time to add them. Stir.
4. Cool the mass in the freezer for about an hour.
5. We get ice cream, stir with a spoon and put it in the freezer again. We repeat one more time.
6. After the last stirring, we lay out the watermelon treat in tins.
7. We send watermelon ice cream to the freezer, wait for the final solidification.
Custard technology watermelon milk ice cream
This ice cream will resemble a sundae to taste. It is preparing a little more complicated than the previous options, but the result is more interesting. In addition, cream is used, we take high fat content.
Ingredients
• 200 g of sugar;
• 4 yolks;
• 200 g cream;
• 280 ml of milk;
• 250 g of ice cream.
Cooking
1. Carefully separate the yolks from the proteins, put in a pan, add granulated sugar and grind until smooth.
2. Dilute the yolks with milk, put on a plate. Heat until the mass is slightly thickened, but in no case let it boil. As soon as the first bubbles begin to appear, immediately remove the saucepan from the heat.
3. Cool milk cream completely. It is better to cook it in advance, keep it in the refrigerator. It will become a little thicker.
4. Grind the watermelon pulp until pulp, it is best to beat with a blender.
5. Drive in chilled cream until fluffy.
6. Gently mix the watermelon pulp with cream.
7. Add chilled milk kerm from yolks, mix again and send to the freezer for the first freezing.
8. When a thin freezing crust appears, you need to remove the mass, kill with a mixer, repeat again.
9. After the second whipping, ice cream with watermelon can be packaged in small forms.
Ice-cream from watermelon with melon "Extravaganza of taste"
This version of ice cream has a unique summer flavor. Of course, if the watermelon and melon ripened in the sun. Cream is used again, we take the product in excess of 30%, otherwise the ice cream will not work tender and soft. This ice cream can be made in layers, it will be very interesting.
Ingredients
• 230 g cream;
• 50 g of powdered sugar;
• 200 g of watermelon pulp;
• 170 g of melon.
Cooking
1. Cut the pulp of watermelon and melon into pieces. Grind the fruit base until mashed. If you want to get striped ice cream, you can do it separately and also separate the whipped cream, put it in layers.
2. Beat the cream until the volume doubles, pour the powder. Beat again to dissolve sugar.
3. Connect both masses. Beat a couple of minutes with a mixer.
4. Send to the freezer.
5. After half an hour, remove, beat with a mixer.
6. Again send in the freezer, leave for another half hour.
7. If the ice cream is puff, then separate the melon and watermelon mass separately. After this time, pour into the molds first one taste, then another, making layers. We spread it with a spoon and carefully so that funnels do not form. Many layers do not need to be done.
8. Leave for 3-4 hours so that the treat is completely frozen.
Watermelon and Banana Ice Cream
A variant of vegetarian ice cream without dairy products. To make it delicious, take ripe bananas, but they should not be dark and spoiled. Instead of lemon juice, you can use a small amount of diluted acid.
Ingredients
• 4 bananas;
• 250 g of watermelon pulp;
• 1 tbsp. l lemon juice;
• sugar as desired.
Cooking
1. Peel the bananas, cut them into centimeter slices, place them on a flat dish or board, freeze. To prevent the pieces from sticking, you can use a silicone mat or ordinary film.
2. Grind the pulp of watermelon in a blender. Put in a bowl.
3. Remove the frozen bananas from the freezer, put them in a blender and beat for 2-3 minutes.
4. Add lemon juice to bananas, it will improve the taste and help maintain the color of the ice cream.
5. Immediately put the watermelon puree. Beat again until smooth. But if the banana slices are not completely dissolved, then that's okay.
6. Lay out the mass in forms, put in the freezer for four hours.
Ice-cream from ice-cream "Ice"
A dessert option with preliminary freezing of watermelon pulp. Another recipe with milk and cream.
Ingredients
• 150 g of milk;
• 100 g sugar;
• 200 g of watermelon;
• 150 g cream;
• 2 yolks.
Cooking
1. Cut the watermelon pulp into cubes of 1-2 centimeters. We remove the escaping juice, the excess water in the dessert is not needed. We remove the pieces in the freezer, freeze.
2. Combine the egg yolks with sugar and milk, grind until smooth, put on a stove and prepare a simple custard. As soon as the mass begins to thicken, remove and cool.
3. Beat cream until foam, add milk cream. Stir and put in the freezer for half an hour.
4. We take out the frozen slices of watermelon, throw in a blender, grind for a minute.
5. We get the ice cream that has begun to harden, whisk for a minute and fall asleep the prepared watermelon.
6. Stir, you can no longer use the mixer, just a spoon. We lay out on the molds. Freeze.
Watermelon Ice Cream - Tips & Tricks
• Remember that after cooling, ice cream tastes less sweet. Therefore, you need to add sugar more than to taste. Otherwise, there is a chance to get not what is expected.
• If the ice cream stubbornly does not want to get out of the tins and tightly stuck, dip them in hot water for a few seconds. Everything will quickly and easily depart.
• If watermelon ice cream is prepared for adults, feel free to add liqueurs, cognac to it, you can pour in rum. All this gives a wonderful aroma, deep taste, but it is important not to overdo it. One teaspoon is enough for one serving.
• Never store open ice cream in the freezer. The treat not only quickly absorbs odors, but also loses its taste. If the popsicle molds do not close, they can be folded into a large container, in a bucket with a lid, or simply put in a bag and tie.
