Watermelon Pistachio Ice Cream

Watermelon Pistachio Ice Cream

This recipe yields a refreshing and creamy ice cream with a vibrant watermelon flavor and the delightful crunch of pistachios. It’s perfect for a summer treat!

Yields: Approximately 1 quart (4 servings) Prep time: 30 minutes (plus freezing time) Chill time: At least 4 hours, preferably overnight Churning time: 20-30 minutes (depending on your ice cream maker)

Ingredients:

• For the Watermelon Puree:

  • 4 cups (about 1.5-2 lbs) ripe seedless watermelon, cut into chunks
  • 2-4 tablespoons granulated sugar (adjust to sweetness of watermelon)
  • 1 tablespoon fresh lime juice (optional, brightens the flavor)
  • Pinch of salt (enhances sweetness)

• For the Ice Cream Base:

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar (adjust based on sweetness of watermelon puree)
  • 1/4 teaspoon vanilla extract (optional, but adds depth)
  • Pinch of salt

• For the Pistachios:

  • 1/2 cup unsalted pistachios, shelled and roughly chopped

Equipment:

• Blender or food processor
• Fine-mesh sieve
• Large mixing bowl
• Whisk
• Ice cream maker
• Airtight container for freezing

Instructions:

Step 1: Prepare the Watermelon Puree

1. Process Watermelon: Place the watermelon chunks in a blender or food processor. Blend until completely smooth.
2. Strain Puree: Pour the watermelon puree through a fine-mesh sieve into a bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. Discard any remaining pulp. This step is crucial for a smooth ice cream texture and to prevent icy bits.
3. Sweeten and Season: Stir in 2 tablespoons of granulated sugar, lime juice (if using), and a pinch of salt into the strained watermelon juice. Taste and add more sugar if your watermelon isn’t very sweet. You want it to be slightly sweeter than you’d typically drink it, as cold dulls sweetness. You should have about 2-2.5 cups of puree.
4. Chill Watermelon Puree: Cover the bowl with plastic wrap and refrigerate the watermelon puree for at least 1 hour, or until thoroughly chilled. This helps prevent the base from curdling when mixed and ensures quicker freezing.

Step 2: Prepare the Ice Cream Base

1. Combine Dairy: In a large mixing bowl, whisk together the heavy cream, whole milk, 1/2 cup of granulated sugar, vanilla extract (if using), and a pinch of salt until the sugar is fully dissolved.
2. Combine Bases: Once the watermelon puree is chilled, gently whisk it into the cream mixture until well combined.
3. Chill Ice Cream Base: Cover the bowl with plastic wrap and refrigerate the entire ice cream base for at least 4 hours, or preferably overnight. The colder the base, the faster and more smoothly it will churn, resulting in a creamier ice cream.

Step 3: Churn the Ice Cream

1. Prepare Ice Cream Maker: Follow the manufacturer’s instructions for your specific ice cream maker. Most require the freezer bowl to be completely frozen (usually 12-24 hours) before use.
2. Churn: Pour the well-chilled ice cream base into the frozen bowl of your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes, or until the ice cream reaches the consistency of soft-serve.
3. Add Pistachios: In the last 5 minutes of churning, or when the ice cream is almost done, add the roughly chopped pistachios through the opening of your ice cream maker. This ensures they are evenly distributed but still retain some crunch.

Step 4: Freeze and Serve

1. Transfer to Container: Transfer the soft ice cream to a freezer-safe, airtight container.
2. Final Freeze: Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Secure the lid and freeze for at least 4-6 hours, or until firm, before serving.
3. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping to allow it to soften slightly for easier serving. Garnish with additional chopped pistachios if desired.

Tips for Success:

• Ripe Watermelon is Key: The flavor of your ice cream will depend heavily on the sweetness and ripeness of your watermelon. Taste and adjust sugar accordingly.
• Don’t Skip Straining: Straining the watermelon puree is crucial for a smooth, non-icy texture.
• Thorough Chilling: Ensure both the watermelon puree and the final ice cream base are thoroughly chilled before churning. This is the most important factor for creamy ice cream.
• Avoid Overfilling: Do not overfill your ice cream maker, as the mixture will expand as it churns.
• Storage: Homemade ice cream is best consumed within 1-2 weeks. After that, its texture may degrade.

Enjoy your homemade Watermelon Pistachio Ice Cream!