In a blender or food processor, puree the diced watermelon until smooth.
Pour the pureed watermelon through a fine-mesh strainer into a bowl to remove any seeds and pulp. You should have about 2 cups of watermelon puree.
Step 2: Make the Ice Cream Base
In a separate mixing bowl, whisk together the sugar, whole milk, heavy cream, vanilla extract, and salt until the sugar is completely dissolved.
Stir in the watermelon puree until well combined. Add a few drops of red food coloring if desired, to enhance the color.
Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
Step 3: Churn and Freeze the Ice Cream
Once chilled, pour the watermelon mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, or until it reaches a soft-serve consistency.
Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Cover with a lid and freeze for at least 4 hours, or until firm.
Step 4: Serve and Enjoy!
Remove the Watermelon Ice Cream from the freezer and let it sit at room temperature for a few minutes to soften slightly before scooping.
Serve scoops of ice cream in bowls or cones, garnished with fresh watermelon slices or mint leaves for an extra refreshing touch.
Tips and Tricks
Choosing the Watermelon: Opt for ripe and sweet watermelon for the best flavor. Seedless varieties are easier to work with.
Creamy Texture: Using a combination of whole milk and heavy cream ensures a rich and creamy ice cream base.
Enhancing Color: If you want a more vibrant pink color, add a small amount of red food coloring. Alternatively, leave it natural for a lighter hue.