Watermelon Pistachio Ice Cream

Watermelon Pistachio Ice Cream

This refreshing and subtly sweet ice cream is perfect for summer. The vibrant pink color comes naturally from the watermelon, and the pistachios add a delightful crunch and nutty flavor.

Yields: Approximately 1 quart (4 servings) Prep time: 20 minutes Chill time: At least 4 hours (preferably overnight) Churn time: 20-30 minutes

Ingredients:

• For the Watermelon Puree:
  • 4 cups (about 1.5 – 2 lbs) seedless watermelon, cut into 1-inch cubes
  • 2-4 tablespoons granulated sugar (adjust to sweetness of watermelon)
  • 1 tablespoon fresh lime juice (optional, brightens the flavor)
• For the Ice Cream Base:
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar (additional, for the cream base)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
• For the Pistachios:
  • 1/2 cup shelled pistachios, roughly chopped
  • 1-2 tablespoons rose water (optional, if you want a hint of rose flavor as suggested in the image description)
  • A few drops of pink or red food coloring (optional, if you want a more vibrant pink)

Equipment:

• Blender or food processor
• Fine-mesh sieve
• Large mixing bowl
• Whisk
• Airtight container for storage (freezer-safe)
• Ice cream maker

Instructions:

1. Prepare the Watermelon Puree:

1. Blend Watermelon: Place the cubed watermelon in a blender or food processor. Add 2 tablespoons of granulated sugar and the lime juice (if using). Blend until completely smooth.
2. Strain Puree: Pour the watermelon puree through a fine-mesh sieve into a large mixing bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. Discard the pulp.
3. Taste and Adjust: Taste the watermelon juice. If your watermelon isn’t very sweet, add 1-2 more tablespoons of sugar, stirring until dissolved. You should have approximately 2 cups of watermelon juice. If you have less, you can add a little water to reach 2 cups, or adjust the other liquid ingredients slightly.

2. Make the Ice Cream Base:

1. Combine Wet Ingredients: In the same large mixing bowl with the strained watermelon juice, add the heavy cream, whole milk, the remaining 1/4 cup granulated sugar, vanilla extract, and a pinch of salt.
2. Whisk Well: Whisk vigorously until the sugar is fully dissolved and all ingredients are well combined.
3. Add Optional Rose Water & Food Coloring: If you’d like a hint of rose flavor, add 1-2 tablespoons of rose water and stir well. If you desire a more vibrant pink color, add a few drops of pink or red food coloring and mix.

3. Chill the Ice Cream Base:

1. Cover and Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. It’s crucial for the base to be thoroughly chilled before churning, as this helps achieve the best texture.

4. Prepare the Pistachios:

1. Chop Pistachios: Roughly chop the shelled pistachios. You can do this by hand with a knife or by pulsing them briefly in a food processor (be careful not to over-process into a powder).

5. Churn the Ice Cream:

1. Assemble Ice Cream Maker: Follow the manufacturer’s instructions for your specific ice cream maker. Ensure the freezer bowl is completely frozen (usually requires 12-24 hours in the freezer).
2. Pour and Churn: Pour the chilled ice cream base into the frozen bowl of your ice cream maker. Churn for 20-30 minutes, or until the ice cream reaches a soft-serve consistency. The time will vary depending on your machine.

6. Add Pistachios (and Optional Rose Water):

1. During Churning (for integrated pistachios): If your ice cream maker has an opening, you can add about half of the chopped pistachios during the last 5 minutes of churning.
2. Folding In (for distinct layers): Alternatively, once the ice cream is churned to a soft-serve consistency, transfer it to an airtight freezer-safe container. Fold in the chopped pistachios (and any remaining rose water if you want a stronger burst of rose flavor) gently with a spoon or spatula.

7. Freeze to Firm Up:

1. Transfer to Container: Scrape the churned ice cream into your airtight freezer-safe container.
2. Freeze: Cover the container and freeze for at least 2-4 hours, or until the ice cream is firm enough to scoop.

Serving Suggestions:

• Serve in bowls or cones.
• Garnish with a few extra chopped pistachios.
• A drizzle of honey or a sprinkle of rose petals can also be a lovely addition.

Enjoy your homemade Watermelon Pistachio Ice Cream!