Italian ice cream is the perfect way to cool off on hot summer days. This Italian ice cream recipe for ginger watermelons is refreshing and pleasantly ginger.
The end of summer
The same thing happens every August. I suddenly realize that summer is coming to an end. Autumn is just around the corner. And then I freak out.
"Summer is almost over! I haven't had enough corn!"
"Autumn is coming soon and I've only bought watermelon three times!"
"How can it be August and I haven't used my ice cream maker yet?"
Yeah, I'm freaking out for not eating enough corn. Silence! Corn is delicious!
It happened like clockwork this month. I realized that I wasn't taking advantage of the watermelon in season and I wasn't making ice cream. Really, you can never eat enough corn, can you?
Of course I had to take remedial action! I made a corn salad and then decided to kill two birds with one stone and make Italian ginger watermelon ice cream in my ice cream maker. I first discovered the ginger and watermelon combination when I came up with the idea of using ginger syrup to sweeten underripe watermelon. In general, I'm a huge fan of adding ginger to almost anything. I love the spiciness, and since I'm prone to migraine-related motion sickness and nausea, I love the fact that ginger also calms my stomach. (Do you get car sick? Try ginger or chewing gum. The stronger the better.) Ginger adds a little kick to the sweet, mild taste of watermelon.
About the recipe
The beauty of this Italian ginger watermelon ice cream recipe is that it is easy to customize. Do a lot of mint grow in the garden? Add that to the syrup instead of ginger. Basil will work fine too. Use simple syrup and add the zest of a lemon or lime or two for a more citrus taste.
Ginger watermelon Italian ice cream
- Preparation time: 2 hours
- Total time: 2 hours
- Yield: 8th
- 1 cup of water
- 1 cup of granulated sugar
- 3 ounces of root ginger, peeled and sliced thickly
- 6 cups of seedless watermelon, chopped
- 2 tbsp fresh lemon juice
- Combine water, sugar, and ginger in a medium saucepan over medium heat, stirring frequently. Once the syrup comes to a boil, reduce the heat to low; Let simmer for 10 minutes. Take it from the stove and let it cool off. The longer you let the mixture cool, the ginger the Italian ice cream will be. Throw away ginger or make candied ginger from it.
- Puree the syrup, watermelon and lemon juice in a blender or food processor. Chill the watermelon mixture for about an hour (you can leave it right in the blender jar or in the bowl of the food processor).
- Pour the watermelon mixture into the ice cream maker and blend according to the manufacturer's instructions. Transfer to an airtight container and freeze for approx. 2 hours before serving.
This post was originally published on August 13, 2012.
Kiersten is the founder and editor of Oh My Veggies.