Watermelon ice cream with buttermilk: summery and fresh

Watermelon ice cream with buttermilk in wooden croissants with green meringue
Watermelon ice cream with buttermilk in wooden croissants with green meringue

This watermelon ice cream is a very fresh and light ice cream due to the buttermilk used. The intensity stands and falls with the taste of the watermelon. Unfortunately, it is not possible to determine with certainty from the outside how good the melon actually tastes. At the end you will find a few tips on what you should look out for when buying a watermelon.

Ingredients watermelon buttermilk ice cream

4 portions

  • 500 g watermelon
  • 400 g buttermilk
  • 80 g sugar
  • 40 g dextrose
  • 1 tsp lemon juice
  • 2 tablespoons mascarpone
  • 1 pinch of salt

Preparation

  • Heat buttermilk together with sugar, dextrose, lemon juice, mascarpone and salt in a pot and stir. Do not boil, but only heat until a homogeneous mass is formed and the sugar is completely dissolved.
  • Let the milk mass cool down.
  • Peel melon and cut into pieces. Then puree it so that the seeds are no longer visible.
  • Add the melon puree to the milk mass and mix well once again, e.g. with a blender.
Melon puree in the cooled down milk mixture before mixing
Add the melon puree to the cooled down milk mixture
  • The Ice cream machine prepare and pre-cool for a few minutes depending on the model. Switch on the stirrer and add the ice cream mass (duration approx. 30 minutes).
  • Alternatively in freezer compartment Allow to freeze and mix well every 30 minutes with a hand mixer (total duration approx. 4 hours).
Watermelon-buttermilk ice cream mass in the ice cream machine at the beginning of freezing
Watermelon-buttermilk ice cream mass in the ice cream machine at the beginning of freezing

The watermelon ice cream becomes quite hard when stored in the freezer. Therefore let it thaw in the fridge for about 30 minutes before consumption.

If you didn't get an intense tasting melon, you can help yourself with some watermelon syrup (approx. 1 tbsp). You need this syrup for cocktails, for example, and you can find it in the syrup section of every major supermarket. However, you should be aware that the ingredients are usually not of natural origin and may contain other artificial additives.

Personally, I prefer to stick with the natural taste. Even though the watermelon ice cream might not taste quite as intense then. It is refreshing in any case.

How can I tell if a watermelon is ripe?

Melons do not ripen significantly after harvesting. It is therefore all the more important to get a ripe specimen immediately upon purchase.

Dark red watermelon slices with green skin and brown seeds
The dark red, juicy flesh of the watermelon immediately makes you think of summer
  • As a general rule, smaller specimens usually taste more intense.
  • Maturity can be recognized essentially by the sound. If you knock against the bowl a deep and full tone should sound. Then there is a lot of water in the melon, which it has accumulated during the ripening period.
  • In addition, a ripe melon has a yellow spot on the place where it is placed.
  • If a stem is present, it should be dried out. Then the melon was on the plant until the end.

Unfortunately, these points are still no guarantee that the melon also tastes intense. But at least these points are a good basis for selecting the best possible specimen from the range.

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