Gelato al anguria 🍉 fatto in casa senza Gelatiera, watermelon ice cream

Cut the watermelon into chunks and remove the seeds.

Puree the watermelon in a blender until smooth.

Strain the watermelon puree through a fine sieve to remove pulp.

In a saucepan, combine sugar, lemon juice, and a pinch of salt over medium heat.

Stir until the sugar dissolves completely, about 2-3 minutes.

Add the watermelon puree to the saucepan and mix well.

In a separate bowl, whisk together milk, heavy cream, and vanilla extract.

In a small bowl, mix cornstarch with a few tablespoons of the milk mixture to create a slurry.

Heat the milk mixture in the saucepan until just simmering, then add the cornstarch slurry.

Cook while stirring for 2-3 minutes until the mixture thickens slightly.

Remove from heat and combine with the watermelon mixture.

Chill the mixture in the refrigerator for at least 2 hours.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

Transfer the gelato to a container and freeze for at least 4 hours before serving.

Spice Level:

Allergens