Gather Your Ingredients
To create this delightful frozen treat, you'll need a few essential items that are readily available. The star of the show is a large, ripe watermelon,
which will provide the vibrant colour and refreshing flavour. Next, you'll require 500 ml of condensed milk; this adds a rich, creamy sweetness that perfectly complements the fruit. Finally, a small pinch of salt is crucial. While it might seem unusual, salt actually enhances the sweetness of the watermelon and balances the overall flavour profile, preventing it from becoming overly saccharine. Ensure your watermelon is seedless or that you diligently remove any black seeds before proceeding, as they can detract from the smooth texture of the final ice cream.
Freeze the Fruit
The initial step in crafting this sensational ice cream involves preparing the watermelon for freezing. Begin by carefully chopping your large watermelon into manageable cubes. Aim for pieces that are roughly uniform in size to ensure even freezing. Once cubed, arrange these watermelon pieces in a single layer on a baking sheet. It's important to give them enough space so they don't clump together. Place the baking sheet into your freezer and allow the watermelon cubes to freeze solid for approximately 3 hours. This thorough freezing process is key to achieving the desired ice cream consistency later on.
Blend to Perfection
With your watermelon cubes thoroughly frozen, it's time to bring them together with the other ingredients. Transfer the solid watermelon chunks into a blender. Now, add the 500 ml of condensed milk to the blender, followed by the pinch of salt you've set aside. Secure the lid and begin blending the mixture. The goal here is to blend until the watermelon pieces are broken down but still have a slight texture. You don't want a completely smooth purée; a little bit of icy watermelon chunkiness will contribute to a more satisfying ice cream experience. Be mindful of your blender's power and blend in short bursts if necessary to avoid overheating.
Final Freeze & Storage
Once you have achieved the desired blended consistency, carefully pour the watermelon and condensed milk mixture into a loaf pan or a similar freezer-safe container. Spread the mixture evenly. Place the pan back into the freezer and allow it to freeze for another two hours, or until the ice cream has firmed up to a scoopable consistency. After this final freezing period, your delicious homemade watermelon ice cream is ready to be enjoyed. For optimal freshness and texture, you can store any leftover ice cream in your freezer for up to two weeks. Ensure it's covered tightly to prevent freezer burn.
