Watermelon Ice Cream with Chocolate Chips

Products Used

Ingredients

  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 10 cups (approx) watermelon cubed (2 1/2 cups juice)
  • 1/2 cup mini chocolate chips

      Directions

      1. In a medium sauce pan heat sugar, cornstarch, whole milk, and heavy cream over medium heat until it starts to bubble and thickens slightly; about 5-10 minutes.  Remove from heat and stir in vanilla. Cool completely.
      2. Puree watermelon in a blender or food processor.  Pour through a strainer. Chill for 3-6 hours.
      3. Mix chilled juice with milk mixture.  Make sure it is cold.  Pour into an ice cream maker, and churn for 20 minutes, or according to the appliance instructions.
      4. Once churned, fold in the chocolate chips.  Place in an air tight container in the freezer for 2-3 hours until ready to serve.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

      NOTE: Adjust the level of sugar for how sweet your watermelon is. If it is not super sweet, add a little more sugar.

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