How to make ice cream with watermelon, detailed recipe for watermelon ice cream

Step 1: Cut the watermelon in half from the middle, and then use a ball digger to dig out the watermelon pulp.

Step 2: Prepare a juicer, put the dug watermelon balls into the juicer, break the watermelon balls, and then strain them.

Step 3: After straining the watermelon juice, remove the foam floating on it, and then filter the watermelon water inside the watermelon.

Step 5: Next, prepare the mold and add the mixed watermelon paste to the mold. With another mold, continue to add the watermelon paste. You can make as many popsicles as you want. Choose your own mold.

Step 6: Open the refrigerator and put the loaded mold in the freezer for four hours.

Step 7: Remove the watermelon ice cream and remove it.

Ingredients: 250g of animal whipping cream, 400g of watermelon, 3 egg yolks, 120g of sugar and 200ml of milk, a pinch of salt.

Steps. Watermelon ice cream preparation step 11Prepare the materials.

How to make watermelon ice cream: Egg yolks, 120 grams of caster sugar, and 200ml of milk are all poured into the milk pot and stirred well.

Watermelon ice cream preparation step 33Heat the milk pot over low heat and stir constantly until the liquid in the milk pot begins to boil after being heated, and it has become a paste, and remove from the heat immediately.

Watermelon ice cream preparation step 44Immediately after removing from heat, pour in all the cold whipping cream and stir well. Then add a little salt and let it cool thoroughly.

Watermelon ice cream preparation step 55Remove all the seeds of the watermelon.

Watermelon ice cream preparation step 66Break it in a food processor, the more delicate the better.

Watermelon ice cream preparation step 77After the mixture in step 4 has cooled thoroughly, pour in the watermelon and stir well.

Watermelon ice cream recipe step 88Stir the ice cream mixture well and put it in the refrigerator to freeze. Once the ice cream is frozen until it starts to freeze, take it out, whip it with an electric whisk for a while, and put it back in the freezer.

After that, take it out and whip it every half hour. Repeat this process, whipping more than 4 times, and then freeze the ice cream thoroughly, and the ice cream is ready.

1. Watermelon and kiwi ice cream.

Ingredients: 270g of watermelon, 30g of honey, 100g of coconut milk for dark chocolate crumbled beans, 35g of condensed milk, 1 kiwi fruit, 20g of sugar

Steps: Remove the seeds and peel the watermelon, cut it into small pieces, and puree it with a stirring stick. Add the honey and stir until smooth.

The first layer of material is poured into the popsicle mold to the 4 to 5 positions. After freezing for three hours, the watermelon pulp is already in a semi-frozen state. At this point, pour in the chocolate chips (if you pour them at first, they will sink down) and stir until the chocolate chips are semi-suspended.

Insert the wooden stick and put it in the freezer again to freeze hard, it will take about 4-6 hours. Mix coconut milk and condensed milk in proportion, and pay attention to the proportion of condensed milk should not be too high, it will not freeze hard. After confirming that the first layer is frozen, add the materials of the second layer and put it in the refrigerator again to freeze hard, which takes about 2-4 hours.

For the green skin of the watermelon, the kiwi fruit is pureed with a hand-held stirring stick, and the sugar is added to dissolve. After confirming that the second layer has been frozen, add the materials of the third layer and put it in the refrigerator again to freeze hard, which takes about 2-4 hours. To remove the mold, soak the mold with water at room temperature for 30 seconds and pull it out, or cover the mold with your hands for 10 seconds and then pull it out and enjoy.

2. Watermelon ice cream.

Ingredients: 300g watermelon juice, 15g corn starch, 200g Greek yogurt, 50g sugar, 30g milk powder, appropriate amount of dried cranberries.

Production steps: Cut the watermelon evenly along the middle part as shown in the picture above, and dig out the gourd. I made two servings so there were two large circles, the ingredients of the recipe were one amount, the watermelon juice was squeezed and filtered, and the foam was skimmed.

Pour watermelon juice, milk powder, cornstarch and sugar into a small pot, and cook over low heat until slightly thick, then turn off the heat. Filtered, set aside. Pour the yogurt into the warm watermelon paste, stir well and sprinkle in the crushed cranberries to make the watermelon seeds.

There is a fruit knife in the center of the melon skin, and the ice cream stick is easily stuffed in. Line a horizontal container with oiled paper (a plastic cutting board is fine), pour in the ice cream paste, shake the bubbles, and garnish with a little crushed cranberries. Put it in the refrigerator and freeze it for more than 6 hours, and then you can cut it and enjoy it

3. Watermelon yogurt ice cream.

Ingredients: 350 grams of watermelon, 350 grams of yogurt, 150 grams of milk, 20 grams of sugar, 10 grams of cornstarch.

Production steps: Squeeze the watermelon juice, heat the pot over low heat, add watermelon juice, add 5 grams of cornstarch and stir well, boil until viscous, pour into a bowl to cool. Mix milk and yogurt, add 5 grams of cornstarch and boil over low heat until viscous, then put in a bowl to cool.

To prepare the ice cream box, add the watermelon paste first. Then add the milk yogurt paste, cover and put in the refrigerator for 8 hours, the frozen ice cream can cool you down.

The watermelon ice cream is fluffy in the mouth and full of fruity flavor.

In the summer heat, it is a beautiful thing to be able to eat a bite of ice cream at any time. Instead of the various ice creams sold outside, it is better to make an ice cream that suits you yourself.

With this method, you can create a variety of flavors of ice cream to satisfy the whole summer!

Ingredients: 200g watermelon

Yogurt 300 grams.

Watermelon yogurt ice cream