Ingredients
- 4 watermelon pucks
- 1 medium ripe watermelon (approx 4 cups when juiced)
For watermelon syrup
- 185g sugar
- 185ml water
- Half of the juiced watermelon
- Juice of 1 lime
- Pinch of kosher salt
For lime ice cream
- 400ml full-fat coconut milk
- 415ml sweetened condensed milk
- Zest of 2 limes
- 1/4 tsp kosher salt
- 375ml heavy cream
- Small diced watermelon and sea salt flakes to garnish
Method
- Peel and cut your watermelon into smaller pieces, reserving a few chunks for garnish. Using a juicer, juice your watermelon pieces until you have enough juice to fill up to the fill line in 4 molds. This should be 500 ml of watermelon juice, approximately half the watermelon. Freeze 12 to 24 hours.
- Juice the rest of the watermelon (500 ml) and put it into a bowl. In a small pot, heat water and sugar until sugar is dissolved. Cool your sugar syrup slightly and add it to your bowl of watermelon juice. Add salt and lime. Stir to dissolve salt. Strain and store in the refrigerator until very cold.
- Do this the day before. In a medium saucepan, combine 1 can coconut milk and 1 can sweetened condensed milk. Bring to a boil over high heat. Reduce heat and simmer, stirring frequently, until thickened (about 10 minutes). Set the saucepan over a bowl of ice to cool the mixture, stirring frequently, for about 5 minutes. Add lime zest.
- In a stand mixer with whisk attachment, beat heavy cream on high until stiff peaks form, 2 minutes. Gently fold whipped cream into coconut lime milk mixture. Pour into a freezer-friendly dish. Freeze for 6 hours or overnight.
- Take out your frozen lime ice cream and let it sit out for approximately 15 to 20 minutes to soften. Drop 1 large scoop or spoonful into each serving dish. This does not need tempering. Shave your watermelon ice over the ice cream. Drizzle with watermelon syrup and top off with crushed or chopped fresh watermelon and lime zest.
