For a lighter and better-for-you solution, this watermelon ice cream has about half the fat and fewer calories than traditional ice cream, but with just as mouth-watering flavor. In fact, the word “gelato” means “ice cream” in Italian, and although the two frozen desserts have a lot in common, gelato is generally lower in fat with more density.
If you’re looking for an extra kick of flavor, try adding a few chocolate chips to the mixture during the last few minutes of churning in your ice cream maker, or just add a few on top before serving.
When a summer weekend brings morning cooking class opportunities with the kids, they can help measure out the ingredients for watermelon ice cream bars and watch the magic happen when you stir together a watermelon curd. , a homemade crust and whipped cream. Once your creation freezes completely throughout the day, flip it over and cut into bars for a cold afternoon treat after all that fun in the sun.
While sweet and flavorful, these desserts also provide a bite of hydration thanks to the power of watermelon, which is 92% water for a delicious way to rehydrate. According to the Centers for Disease Control and Prevention, daily fluid intake is defined as the amount of water consumed from food, drinking water and other beverages, which means you don’t have to relying solely on what you drink to meet your fluid needs.
Because what you eat also provides a significant portion of daily fluids, fruits and vegetables like watermelon can help you and your family stay hydrated no matter what the summer days are.
Find more sweet summer recipe ideas at Watermelon.org.
Watermelon Ice Cream Bars
3/4 cup watermelon juice
2 tablespoons lime juice
1/2 cup of honey
1 pinch of salt
3 eggs, lightly beaten
1/2 cup butter (1 stick), cut into small cubes
8 graham crackers, crushed
2 tablespoons of honey
1 pinch of salt
4 tablespoons butter, melted and cooled basil leaves, for garnish
1 cup heavy whipped cream
To make watermelon curd: In a medium, heavy-bottomed saucepan, combine watermelon juice, lime juice, honey and salt. Stir to combine then add the eggs.
Place the pan over medium heat and cook, adding cubed butter and stirring constantly, until the mixture thickens and coats the back of a wooden spoon. Immediately remove from the heat and pour carefully through a fine-mesh sieve. Cool completely in the refrigerator.
To make the crust: Preheat the oven to 350 F.
In a food processor, process the graham crackers until a coarse crumb forms. Add honey, salt and melted butter; pulse until mixture resembles wet sand.
Line an 8×8-inch pan with parchment paper, then press graham cracker mixture into bottom of pan in an even layer. Bake the crust for about 10 minutes, or until it begins to brown. Let the crust cool completely.
watermelon ice cream
2 cups pureed watermelon
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 cup half and half fat free
3 tablespoons lemon juice
1/2 cup whipped cream
In a blender, combine watermelon, sugar, cornstarch, half and half, lemon juice and whipping cream until smooth.
Using an ice cream maker, process the ice cream according to the manufacturer’s instructions.
To make whipped cream: When crust and curd are completely cooled, in a large bowl, whip cream until stiff peaks form.
Gently push the cream to one side of the bowl and pour the watermelon curd into it. Using a spatula, gently fold in the cream and watermelon curd until no streaks are visible.
Pour the creamy watermelon mixture over the graham cracker crust. Freeze the dessert completely, 4 to 6 hours or overnight.
When ready to serve, loosen the sides with a small spatula or butter knife. Unmold onto a cutting board and use a large spatula to flip the graham cracker crust to the bottom. Cut into eight bars and garnish each with a basil leaf.
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SOURCE Family Features Editorial Syndicate