Watermelon Ice Cream with Fruit Salad

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Watermelon Ice Cream with Fruit Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 6 h. 40 min.
Ready in

Ingredients

for
10
Ingredients
1
2 cups
2 ¼ cups
8
1 cup
1 packet
Vanilla sugar (or 1 tsp vanilla extract)
cup
4 tablespoons
Watermelon liqueur
In addition
¼ cup
cup
Wild Strawberries (hulled)
2
ripe Nectarine (stone removed, chopped)
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Large knife, 1 Pot mit Deckel, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Measuring cups, 1 Non-stick pan, 1 Slotted spatula, 1 Paper towel

Preparation steps

1.
For the ice cream, wash and hull the strawberries and pat dry.
2.
Put 300 g strawberries into a deep mixing goblet and puree finely with a hand blender. Push the fruit puree through a fine sieve. Hollow out the watermelon, remove the seeds and finely puree approximately 1 kg of the flesh. Use the rest for another purpose. Mix the strawberry puree, watermelon puree and mascarpone to a smooth cream. Stir in the liqueur.
3.
Separate the eggs. Put the egg yolks into a metal bowl and beat with the sugar and vanilla sugar (or vanilla extract) over a hot bain-marie until pale and creamy. Then place the bowl in iced water and leave to cool, stirring occasionally.
4.
Stir the cold egg mixture into the mascarpone mixture. Beat the egg whites and whip the cream separately until stiff and carefully fold into the mascarpone mixture.
5.
Finish off in an ice cream maker or transfer to a metal bowl, put into the freezer and freeze for 6 hours, stirring vigorously every 20 minutes during the first 2-3 hours to prevent any large ice crystals from forming.
6.
Put the ice cream into the hollowed-out melon.
7.
Serve garnished with wild strawberries, chopped nectarines, cream and mint.