I first tried Watermelon ice cream in Italy, so refreshing. I also love the flavours of lime and chilli with watermelon. Enjoy the taste of summer!
Cut the watermelon flesh into small pieces, remove the seeds. Measure 1.5 kg watermelon, and place in a large mixing bowl.
Place 750 kg of watermelon in a blender or food processor and purée until smooth.
Pour the purée watermelon into a large stainless heavy saucepan.
Stir in the sugar and place on a medium heat, stirring until the sugar is dissolved. Reduce the heat to low, and continue cooking the syrup 10 to 12 minutes, until it deepens in colour and is slightly thickened. Don’t let the syrup boil.
Remove the pan from the heat and stir in the vodka. Pour the hot syrup over the remaining watermelon in the bowl and mix well. Cool the watermelon mixture completely.
To make the custard gently warm the double cream and add to the beaten egg yokes. Return to the saucepan stirring all the time when thickened remove from heat and cool before adding to the watermelon mixture. Cover the bowl with cling film, set in the refrigerator and chill 2 to 3 hours.
Pour the watermelon-cream mixture into a blender or food processor and purée or pulse until very smooth. Do this in batches and pour the purée mixture through a sieve or strainer into a chilled container.
Stir the melon-custard mixture again, using a long spoon. stir in the grated zest of lime and finely chopped red chilli pepper then freeze.
The vodka helps to prevent crystals forming. Serve with a sprig of mint.
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