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Watermelon Pistachio Ice Cream

A refreshing summer ice cream that combines sweet watermelon puree, creamy heavy cream, and crunchy pistachios, perfect for hot days.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 cups watermelon, pureed Use ripe, sweet watermelon for best flavor.
  • 1 cup heavy cream Chill the mixing bowl and beaters for a creamier texture.
  • 1/2 cup sweetened condensed milk Adjust for desired sweetness.
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Add-ins
  • 1/2 cup pistachios, chopped Can substitute with almonds or chocolate chips.

Method
 

Preparation
  1. In a mixing bowl, combine the pureed watermelon, heavy cream, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until everything is well combined.
  2. Gently fold in the chopped pistachios for that delightful crunch.
Churning
  1. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freezing
  1. Transfer the ice cream into an airtight container and freeze it for at least 4 hours, or until it's nice and solid.
Serving
  1. Once ready, scoop it into bowls or cones, and enjoy the refreshing taste!

Notes

For a varied experience, serve in bowls or cones and consider creating an ice cream sundae bar with toppings like chocolate syrup or fresh fruits. Store in an airtight container for about 2 weeks. Before serving, allow the ice cream to sit at room temperature for about 5-10 minutes to soften slightly.