Watermelon Coconut Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Watermelon, Fresh Juice

• Refrigerated

  • 150 g Egg yolk

• Canned Goods

  • 1 cup Coconut cream

• Condiments

  • 1 tbsp Glucose syrup

• Baking & Spices

  • 120 g Sugar

Found on baking-ginger.com

Description

Ingredients

• 1 1/2 Cups Fresh Watermelon Juice
• 1 Cup Coconut Cream
• 120g Sugar
• 150g Egg Yolk (replace with more coconut cream to make it Vegan)
• 1 Tbsp Glucose Syrup

Directions

• Combine the cream, 50g Sugar and glucose in a saucepan and allow to simmer.
• In a separate bowl, combine the remaining sugar and egg yolks.
• Temper 1/3 of the hot cream into the egg yolks.
• Then add the egg yolk/cream mixture to the remaining cream and continue to cook while whisking.
• Cook until thick.
• Place the custard in the fridge to cool.
• When cool, mix together the custard and watermelon until well combined.
• Transfer the mixture to the ice cream machine and churn until frozen and fluffy.
• Place ice cream in tupperware and freeze for atlas 3 hours.