Gelato di cocomero (watermelon ice cream)

Yield: 1 servings

Measure Ingredient
1 kilograms Watermelon flesh; (no seeds or skin)
300 grams Caster sugar
2 tablespoons Jasmine flower water or 2 teaspoons
; orange blossom water
100 grams Cooking chocolate; cubed finely (or
; Choc Bits)
40 grams Pistachio nuts; toasted and chopped
100 grams Candied pumpkin or candied turnip; or glace apricots
; if preferred
1 teaspoon Ground cinnamon

Chop the watermelon into large pieces and puree in a food processor, or alternatively, push through a food mill or sieve. Mix with 150g. of the castor sugar and the jasmine or orange flower water.

Pour into an icecream maker and freeze until slushy, or pour into a metal mould or bowl and freeze, stirring every ten minutes or so for about 2 hours.

When it is thick and slushy, stir in the chocolate, the remaining sugar, the nuts, pumpkin and cinnamon. Return to the freezer and continue to freeze until solid, stirring occasionally. When you are ready to serve, dip the mould into hot water to loosen the edges, turn out on to a platter and serve at once.

Converted by MC_Buster.

Per serving: 121 Calories (kcal); 10g Total Fat; (66% calories from fat); 4g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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