Sicilian Eggless Watermelon Gelato
Shaziya
This Sicilian Eggless Watermelon Gelato is a refreshing twist on a classic dessert, blending juicy sweetness with creamy indulgence. In just 20 minutes of prep, you’ll create a treat that’s as vibrant in flavor as it is in texture.
Prep Time 20 minutes mins
Total Time 3 minutes mins
- 1 ½ cups heavy whipping cream
- 1 cup whole milk
- 1 cup granulated sugar
- 6 tablespoons cornstarch
- ¼ teaspoon salt
- 4 cups pureed watermelon
- 1/3 cup fresh lemon juice
- A few drops all natural red food coloring optional
Place a freezer safe container in the freezer to chill.
In a medium saucepan whisk together the cream, milk, sugar, cornstarch and salt, then place over medium heat and cook, stirring constantly, until the mixture comes to a boil.
Let boil for one minute, whisking the whole time, to activate the cornstarch.
Remove from the heat and stir in the watermelon puree and lemon juice.
Pass the mixture through a fine mesh strainer to remove any pulp or fibers.
Refrigerate the mixture until fully cold, at least 2 hours.
Churn according to the directions for your ice cream maker. I suggest churning until it resembles the consistency of soft serve.
Transfer the gelato to the chilled container, cover and freeze for a minimum of 4 hours. The remaining gelato can be kept in the freezer for up to 4 weeks.
Keyword Eggless, Gelato, SummerDessert, Watermelon