1. **Prepare the Watermelon Juice:**
– In a large mixing bowl, combine the fresh watermelon juice, sugar, and a pinch of salt. Stir until the sugar is completely dissolved.
2. **Thicken the Mixture:**
– In a small bowl, mix the cornstarch with a few tablespoons of the watermelon juice mixture to create a slurry.
– Pour the cornstarch slurry back into the watermelon juice mixture and stir well.
– Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes). Remove from heat and let it cool completely.
3. **Mix in the Cream and Watermelon Pieces:**
– Once the watermelon mixture is cooled, fold in the chilled whipping cream until well combined.
– Add the finely chopped watermelon pieces and a few drops of red food color if desired. Mix gently.
4. **Freeze the Mixture:**
– Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
– If you don’t have an ice cream maker, pour the mixture into a shallow container and place it in the freezer. Stir every 30 minutes until it reaches the desired consistency (this may take a few hours).
5. **Serve:**
– Once the ice cream is fully frozen, scoop it into bowls or cones and enjoy your homemade watermelon ice cream!
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