- 8 cups watermelon chopped (about 3 pounds)
- 1 cup half-and-half
- 1/4 cup sugar
- fresh mint sprigs for garnish
- Process watermelon in a blender until pureed, stopping to scrape down sides as needed. Transfer 4 1/2 cups puree to a large bowl. Reserve any remaining watermelon puree for another use. (Or grab a straw for a cook’s treat.) Whisk in half-and-half and sugar.
- Pour mixture into freezer container of a 11⁄2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. Transfer to an airtight container, and freeze 4 to 5 hours. Let stand at room temperature 5 to 10 minutes before serving. Garnish, if desired.
Recipes and recipe photo from Around the Southern Table by Rebecca Lang (c) 2012 Oxmoor House and Rebecca Lang Cooks, LLC.