Pink watermelon gelato
( MAKES 1.25 litres )
Photo by Carolyn Robertson
- Break the watermelon flesh into small pieces, removing and discarding the seeds. Place the flesh in the bowl of a food processor and puree.
- In a saucepan over a low heat, combine the cream with half the sugar and bring to a simmer, stirring until sugar dissolves.
- In a small bowl, lightly whisk the egg yolks with the remaining sugar.
- Pour the warm cream mixture on to the egg-yolk mixture, whisking to combine.
- Return the mixture to the pan and simmer over a low heat without boiling for 10 minutes until the custard mixture thickly coats the back of a spoon.
- Remove custard from the heat and stir in the grenadine.
- Blend the custard with the watermelon puree then strain to remove watermelon pulp.
- Place liquid in an ice cream machine and churn according to manufacturer’s instructions.
- Stir in the currants before transferring the gelato to a 1.25-litre-capacity metal loaf tin lined with plastic wrap. Cover and freeze overnight to set. Alternatively, if you don’t own an ice cream churn, freeze the mixture in a metal container.
- After 3 hours, or once the mixture is half set, break up the mixture with a fork and transfer to a food processor.
- Process for 30-60 seconds then stir through the currants and transfer to the loaf tin, cover and freeze overnight to set.
- Store covered with plastic wrap for up to 1 month. Slice to serve with fresh fruit.