Ice cream and watermelons are the most favorite summer treats. Only at this time of year they are eaten in an incredible amount.
Why not cook one of the other? For example, make ice cream from watermelon.
Watermelon ice cream - general principles of cooking
The simplest watermelon ice cream is fruit ice. It is necessary to grind the pulp, add sugar to taste, decompose into molds and freeze. But at home you can also make more interesting and similar to the real ice cream treats. This will take much longer, but the result will please more. They are also made from watermelon pulp. Usually it is ground by a blender to get rid of the veins. Next, smooth the mashed potatoes combined with other ingredients.
What is added to ice cream:
• cream, milk, yogurt, cottage cheese;
• other berries, fruits, nuts.
To freeze mass for ice cream preferably in several stages for 30-40 minutes. When the first ice crusts appear, you need to carefully interrupt everything and re-set it in the freezer. You can just stir with a spoon. This technique will prevent the formation of a dense ice block.
Before the final freezing, you can decompose the mass in special molds or pick up alternatives. If an ice cream spoon is used that allows you to collect balls, leave it in a large bowl or container. It is important that there is a lid, as the quality of the open dish deteriorates, the taste and aroma is lost.
Simple ice cream from watermelon and cream
A variant of light ice-cream from watermelon, which is easier to make only fruit ice. For cooking you will need only 3 ingredients. The recipe indicates the amount of pure pulp of watermelon without seeds and pits.
• 400 g of watermelon;
• 2 tbsp. l sah. powder;
• 200 g heavy cream.
1. Cut the watermelon flesh into small pieces, put in a blender and mash until smooth. 2. Ice cream is used only fatty at less than 30%. But you can take the pastry cream, which is intended for the preparation of desserts, they often have a vegetable base. Pour into a bowl.
3. Whip the cream until stable peaks, add icing sugar, whip one more time.
4. Combine the cream with watermelon puree, beat together a few seconds. At this stage, it is not necessary to use a mixer for a long time, just mix the ingredients.
5. Remove the mass in the freezer in the same bowl in which it was cooked. We wait about 30-50 minutes until an ice crust begins to form on the surface and from the bottom.
6. Prepare forms in advance so that ice cream can be quickly decomposed. But you can leave it in this pot, in order to recruit with a regular spoon or special for balls.
7. Remove the watermelon mass from the freezer and quickly beat it with a mixer.
8. Fold in the tins, send in the freezer, wait for full solidification.
Low-calorie ice cream from watermelon and yogurt
For the preparation of dietary ice cream from watermelon, you will need natural Greek yogurt, but you can take any other, including with fillers. To make the treat delicate and not quite watery, you need to take into account the proportions of the pulp of watermelon and yogurt 2: 1. Less dairy products should not be added.
• 300 g watermelon;
• 150 g of yogurt;
• sugar as desired.
1. Grind the clean watermelon pulp in any way. If there is a desire to make ice cream pieces, then we cut a small part, set aside.
2. Add chilled yogurt to ground watermelon. Beat all this with a mixer for about five minutes. To taste, you can add powdered sugar or crystalline sugar, but the caloric content of the dessert in this case will increase slightly.
3. If put off the pieces, then it's time to add them. Stir.
4. Cool the mass in the freezer for about an hour.
5. We get ice cream, stir with a spoon and put it in the freezer again. Repeat one more time. 6. After the last stirring, arrange the watermelon delicacy in tins.
7. We send watermelon ice cream in the freezer, waiting for the final freezing.
Milk ice cream from watermelon using scalded technology
This ice cream will resemble to taste ice cream. It is prepared a little harder than the previous versions, but the result is more interesting. Additionally used cream, take a high fat content.
• 200 g of sugar;
• 4 yolks;
• 200 g of cream;
• 280 ml of milk;
• 250 g of ice cream.
1. Carefully separate the yolks from the whites, put in a pan, add granulated sugar and grind until smooth.
2. Dilute the yolks with milk, put on the stove. Heat up to a slight thickening of the mass, but in any case do not allow to boil. As soon as the first bubbles begin to appear, immediately remove the saucepan from the heat.
3. Milk cream to cool completely. It is better to prepare it in advance, hold it in the refrigerator. It will become even a little thicker.
4. Grind the watermelon pulp to a slurry, it is best to beat the blender.
5. Beat chilled cream until fluffy.
6. Gently mix the watermelon flesh with cream.
7. Add chilled milk yolk kerm, mix again and send to freezer for the first freeze.
8. When a thin freezing crust appears, remove the mass, smash with a mixer, and repeat once more.
9. After the second whipping, ice cream with watermelon can be packaged in small forms.
Ice cream with watermelon with melon “The spectacle extravaganza”
This version of ice cream differs simply extraordinary summer flavor. Of course, if watermelon and melon are ripe in the sun. Cream is used again, we take the product in excess of 30%, otherwise ice cream will not turn out soft and soft. This ice cream can be made in layers, it will be very interesting.
• 230 g cream;
• 50 g of powdered sugar;
• 200 g of watermelon pulp;
• 170 g of melon.
1. Cut the flesh of watermelon and melon into pieces. Grind fruit base to a state of mashed potatoes. If you want to get a striped ice cream, you can do it separately and also split the whipped cream, put it into layers in the form. 2. Whip the cream until the volume doubles, pour the powder. Shake again to dissolve sugar.
3. Combine both masses. Beat a couple of minutes with a mixer.
4. Send to the freezer.
5. After half an hour, remove, beat with a mixer.
6. Again send in the freezer, leave for another half an hour.
7. If the ice cream is puff, then interrupt the melon and watermelon mass separately. After this time, we pour into the molds first one taste, then another, making layers. Spread out with a spoon and gently, so that funnels do not form. Many layers do not need.
8. Leave for 3-4 hours so that the treat is completely frozen.
Ice cream with watermelon and bananas
Option of vegetarian ice cream without dairy products. To get tasty, we take ripe bananas, but they should not be dark and spoiled. Instead of lemon juice, you can use a small amount of diluted acid.
• 4 bananas;
• 250 g of watermelon pulp;
• 1 tbsp. l lemon juice;
• sugar as desired.
1. Peel bananas, cut them into pieces by centimeter, spread out on a flat dish or board, freeze. To keep the pieces from sticking, you can use a silicone pad or a regular film.
2. Grind the pulp of watermelon in a blender. Put in a bowl.
3. Remove the frozen bananas from the freezer, pour into a blender and beat for 2-3 minutes.
4. Add lemon juice to bananas, it will improve the taste and help preserve the color of ice cream.
5. Immediately put the watermelon puree. Beat again until uniform. But if the pieces of bananas are not completely dissolved, then do not worry.
6. Disassemble the mass in forms, put in the freezer for four hours.
Ice cream ice cream “Ice”
Option dessert with pre-freezing watermelon pulp. Another recipe with milk and cream.
• 150 g of milk;
• 100 g of sugar;
• 200 g of watermelon;
• 150 g of cream;
• 2 yolks.
1. Cut the watermelon flesh into cubes of 1-2 centimeters. Extract the juice removed, the excess water in the dessert is not needed. Remove the pieces in the freezer, freeze. 2. Combine the egg yolks with sugar and milk, rub until smooth, put on the stove and prepare a simple custard. As soon as the mass begins to thicken, remove and cool.
3. Whip the cream until foam, add milk cream. Stir and put in the freezer for half an hour.
4. Take out the frozen pieces of watermelon, pour it into a blender, grind a minute.
5. We take out the frozen ice cream that started to froze, beat for a moment and fall asleep the prepared watermelon.
6. Stir, you can not use the mixer, enough spoons. Fold in the molds. We freeze.
Watermelon Ice Cream - Tips and Tricks
• It must be remembered that after cooling, ice cream becomes less sweet. Therefore, you need to add more sugar than to taste. Otherwise, there is a chance to get not what is expected.
• If the ice cream stubbornly does not want to get out of the molds and tightly stuck, dip them in hot water for a few seconds. Everything will easily and quickly depart.
• If watermelon ice cream is prepared for adults, feel free to add liqueurs to it, brandy, you can pour in rum. All this gives a wonderful aroma, deep taste, but it is important not to overdo it. One serving is enough one teaspoon.
• Never store open ice cream in the freezer. Delicacy not only quickly absorbs extraneous odors, but also loses its taste. If the popsicles do not close, they can be folded in a large container, in a bucket with a lid, or simply put in a bag, tied.