Matthew Raiford grew up eating Georgia rattlesnake watermelon, which can grow to be 35 poundsor more!
Enter this no-churn four-ingredient watermelon ice cream.
Top with diced watermelon for a super-refreshing summer dessert.
Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Puree watermelon in a food processor or blender until smooth (you should have about 212 cups).
Combine 214 cups of the watermelon puree, lemon juice and salt in a small saucepan.
Bring to a simmer over medium heat.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Cook until reduced by half, about 15 minutes.
Transfer to a shallow bowl and let cool completely, about 15 minutes.
Meanwhile, whip cream until it forms stiff peaks.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Drizzle in the remaining 14 cup watermelon puree and continue to whip until incorporated, about 30 seconds.
Fold sweetened condensed milk into the whipped cream until incorporated.
Top with the remaining whipped cream mixture and drizzle the remaining watermelon reduction in figure-eight pattern over the top.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Cover with plastic wrap and gently press down so it lies on the surface.
Freeze until solid, at least 6 hours and up to 1 week.
Let stand at room temperature for 5 minutes before slicing.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Garnish with more chopped watermelon and mint, if desired.
To make ahead
Freeze for up to 1 week.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
(-) Information is not currently available for this nutrient.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
