A quick watermelon ice cream prepared and served directly in its half watermelon: pink shaved ice folded with cold cream until soft and slightly crystalline.
Ingredients
- 1 piece ripe, seedless half mini watermelon
- 12 cl cold heavy cream, 30 % milk fat
Method
- Place the half mini watermelon, exposed flesh facing up, on a stable tray. Cover it without letting the wrap touch the flesh, then freeze at -18 °C overnight, until the flesh is frozen solid to the core.
- Remove the half watermelon and let it rest for a few minutes at room temperature. The surface should just begin to yield to a spoon while the center remains perfectly frozen; keep the heavy cream in the refrigerator until the last moment.
- Scrape the frozen flesh directly inside its shell, working from the surface down to the bottom, to form fine shavings. Do not hollow out the watermelon or transfer the shaved ice to a bowl: it must stay in the half watermelon.
- Gradually add the cold heavy cream directly over the shaved ice, then gently fold it in with a sturdy spoon or small spatula. Stop as soon as the mixture becomes an even pale pink, soft and slightly crystalline, without whipping or smoothing it out.
- Gather and shape the ice cream directly in the watermelon cavity into a few irregular scoops. If it has become too soft, return the half watermelon to the freezer for a few minutes, still in its shell, until it holds its shape.
- Serve the ice cream immediately in the half watermelon, set on a plate or stable tray. The green shell should remain visible all the way around, and every spoonful should be scooped straight from the fruit, without using an intermediate serving dish.
Nutrition
Per serving
- Energy
- 97.8 kcal
- Protein
- 0.95 g
- Carbohydrate
- 2.33 g
- Fat
- 9.28 g
- Fibre
- 1.4 g
- Calcium
- 24.66 mg
- Iron
- 0.03 mg
- Magnesium
- 2.44 mg
