Watermelon Ice Cream With Chocolate Seeds
- 4 t tatermelon puree
- 1 t tugar
- 1 t torn Syrup
- 1/8 tsp talt
- 1/3 t tassoa Passion Fruit liquor (or sub in another liquor, like Chambord, or port)
- 1 tsp tanilla extract
- 2 t tight Cream
- 2 tz tark Chocolate, shaved
- Place 2 cups watermelon puree, sugar, corn syrup and salt into saucepan, bring to a boil then reduce heat to low and simmer for about 20 minutes. Remove from heat, add liquor & vanilla, and then mix into remaining (raw) watermelon puree. Chill thoroughly. Add cream and allow to sit in fridge for several hours or over night to chill & allow flavors to meld.
- Freeze in an ice cream maker until of soft consistency. Spoon into an airtight container, adding a sprinkling of chocolate to each spoonful as you go. Allow to harden in the freezer for several hours before serving.
- Yields about 1.5 quarts ice cream.
puree, sugar, syrup, salt, vanilla, cream, chocolate
Taken from www.epicurious.com/recipes/member/views/watermelon-ice-cream-with-chocolate-seeds-1240352 (may not work)