Serves: 6
Total Calories: 104
1. Put the watermelon pieces on a baking sheet and freeze until solid. Transfer to a sealable plastic bag, secure, and keep in freezer until ready to use.
2. Remove the watermelon and the strawberries from the freezer about 5 minutes before processing. Cut the frozen berries into pieces. Place half of the watermelon in a food processor, fitted with the steel blade and process until finely chopped. Add the remaining watermelon and the berries. Pulse to break up.
3. Add the cream and 1/4 cup of sugar. Process until the mixture is smooth and creamy. Add more sugar, if needed. Scrape down the sides of the bowl and process another 5 seconds. Spoon into serving bowls and serve at once, or store in the processor and place in the freezer up to 30 minutes for the best texture.
NOTE: Mixture will freeze quite solid if left longer, but it can be processed again quite successfully if it becomes too hard.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Watermelon Ice Cream recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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