Ingredients
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3cups Watermelon Juice
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400ml Dairy Cream or Whipping Cream
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¾ cup Condensed milk
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1tsp Vanilla extract
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1½ tbsp Rose water
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a dash Pink Food Colour
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handful Pistachios Roasted
Directions
Steps
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1
Done
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Add the cut watermelon along with the seeds into a blender and puree them completely. Remove and strain the juice to remove the outer part of the seeds. |
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2
Done
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In the meantime using hand whisk or an electric whisk beat the cream till it thickens to soft peak stage. Make sure at all times the cream is chilled. |
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3
Done
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Add the pink food colour (optional) and some roasted pistachios. Mix them again and pour the ice cream mixture into a mould. Place this mould in a freezer for 24hours to completely freeze. Once ready scoop out and garnish with chopped watermelons and more of roasted pista on top. |
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4
Done
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How to pick the right WatermelonWhen you pick the melon in your hands it should feel heavy for its size. Check for any visible holes or damage. Also if the melon is too soft to press then don’t buy. Never cut the watermelon to check the sweetness as you never know how dirty the knife is. Tap the watermelon in the centre, a thumping hollow sound means it is ripe. Usually a dull looking melon Is ripe rather the shiny one. |
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5
Done
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Light veins or dried web like structure or lines on the outside of a melon generally means it is a sweet melon. Yellow spot does not mean it is bad, yellow soft occurs when the water melon sits on the ground and that part does not get sunlight. Sometimes melons are artificially ripened and hence they are not that sweet, but this is not the case always. If the melon is not so sweet you can add some honey on top and serve. |
