Watermelon Ice Cream with Fruit Salad
ready in 6 h. 40 min.
- 2 cups
- 2 ¼ cups
- 1 cup
- 1 packet
Vanilla sugar (or 1 tsp vanilla extract)
- ⅞ cup
- 4 tablespoons
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
For the ice cream, wash and hull the strawberries and pat dry.
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.
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.
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.
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.
Put the ice cream into the hollowed-out melon.
Serve garnished with wild strawberries, chopped nectarines, cream and mint.