Video Tutorial
Video Chapters
Instructions
Prep the Watermelon Base
After chopping and removing the green rind, blend the red watermelon flesh (with seeds) in a mixer. Strain the juice using a sieve or cloth to ensure a smooth texture, removing all pulp.
Reduce the Watermelon Syrup
Pour the strained juice into a pan and cook it on medium heat, stirring occasionally. Simmer until the volume reduces by half and it becomes thick like a syrup. Let it cool completely before using.
Whip the Cream
Take cold whipping cream in a bowl and use an electric mixer (or hand whisk) to beat it. Whip until it becomes thick but still soft (not stiff peaks). If you over-whip it, the ice cream texture will suffer.
Combine Ingredients
Gently fold the condensed milk into the whipped cream. Add a few drops of red food color (optional) for a vibrant look and mix gently with a spatula.
Mix in Watermelon Syrup
Gradually pour the cooled, reduced watermelon syrup into the cream mixture. Fold gently to keep the mixture airy until everything is combined and shiny.
Freeze and Serve
Pour the mixture into an airtight container. Freeze for 7-8 hours or overnight. Serve immediately after taking it out for the best creamy texture.
