Salted Watermelon Ice Cream
Ingredients
- 1 1/4 cups fresh or bottled watermelon juice (such as Tsamma)
- 1 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 (13.66-ounce) can unsweetened coconut milk, well-shaken and stirred
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1 1/2 teaspoons lime zest plus 1 tablespoon fresh lime juice (from 1 lime), divided, plus more zest for garnish
- Chopped fresh watermelon and flaky sea salt, for garnish
How to Make It
Step 1
Stir together watermelon juice, sugar, and kosher salt in a small saucepan. Cook over medium, whisking often, until sugar has fully dissolved, 3 to 4 minutes. (Do not simmer.) Remove from heat, and whisk in coconut milk, sweetened condensed milk, heavy cream, and lime juice until fully incorporated.
Step 2
Pour mixture into freezer container of a 1 1/2-quart ice cream maker, and proceed according to manufacturer’s instructions until ice cream has the texture of soft serve, about 1 hour. (Instructions and times may vary.) Stir in lime zest.
Step 3
Quickly transfer the ice cream to a freezer-safe container; press parchment paper directly onto surface. Cover container, and freeze until firm, at least 6 hours. Ice cream can be stored in freezer up to 3 months. To serve, garnish with fresh watermelon, flaky sea salt, and lime zest.