Watermelon Sundae

• 1 (15-oz) cold container whole-milk ricotta (1 2/3 cups) or 1 2/3 cups fresh ricotta
• 3 oz cream cheese, softened
• 1 cup cold whole milk
• 1 cup sugar
• 2 tablespoons dark rum
• 1 teaspoon finely grated fresh lemon zest
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 1/3 cup cold heavy cream
• 1 (4 1/2- to 5-lb) wedge of watermelon, cut into 1-inch-thick slices and chilled
• 1 oz fine-quality bittersweet chocolate (from a 3-oz bar), shaved (1/4 cup)
• an ice cream maker

1. Blend cheeses, milk, sugar, rum, zest, vanilla, and salt in a blender until smooth, about 1 minute. Add cream and blend until just combined, about 5 seconds.
2. Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
3. Put scoops of ice cream on watermelon slices and top with chocolate shavings.

cold container, cream cheese, milk, sugar, dark rum, lemon zest, vanilla, salt, cold heavy cream, bittersweet chocolate, cream maker

Taken from www.epicurious.com/recipes/food/views/watermelon-sundae-1222206 (may not work)