Watermelon cream ice cream

The fatter you use the cream, the more creamy the ice cream will be. Work with chilled cream - so they will quickly and better fall into a loose mass.

Ingredients

• 300 g of watermelon pulp;
• 250 ml of 30% cream;
• 250 g of sugar;
• 4 chicken yolks;
• 260 ml of milk 3.2%.

Directions

1. Cut pitted watermelon pulp into arbitrary pieces and grind in a blender. Add 100 g of sugar and beat again until the crystals dissolve.
2. Pour into a tray and set to freeze for about 2 hours. You need to bring the mass to a frozen state - when it begins to harden, but it can still be beaten with a blender into ice crumbs.
3. Beat the yolks with the remaining sugar. A thick white foam should come out.
4. Boil the milk, and set it aside.
5. Pour the yolks into the hot milk with a thin stream. Stir constantly so that they do not curl.
6. Put the milk-yolk cream on the stove. Stirring constantly, heat until the mass thickens. If you dip the spatula in the cream and then run your finger over it - there should be a clear mark. Cool by placing a saucepan of cream in a container of ice water.
7. Whip the cream to a thick lush mass. Gently stir in the cooled cream.
8. Beat the frozen watermelon pulp in a blender - you should get something like melted sorbet. Mix the crumb with the creamy mass. Beat again with a mixer for 10 seconds.
9. Transfer to a tray to freeze. Beat the mass regularly. The ice cream will be fully ready in 7 hours.