My very dear friend, A, inspires me to do everything good – and, equally, everything bad. She knows me well enough to know the precise thing to say to get me to join in with her devilry. Do we twist each other’s rubber arms? We do, across transatlantic FaceTime.
In addition to being a fabulous photographer she is also quite the accomplished chef, cooking up a storm in her kitchen in London. Since A, bought her ice cream maker she has been twisting both my arms. Then it happens. She politely makes watermelon ice cream and posts gorgeous and tempting photographs of it on Facebook so I could burn a little. And burn I did. Pretty bad. Bad enough to go get myself a machine … to help me improve my waistline.
Ironic to get myself an ice cream maker at the beginning of September when summer has unofficially ended. But I can’t let a good sale get past me and ice cream is no longer a tag word for summer any more – or is it? My friend had a recipe for watermelon ice cream with ginger and lemon added to the usual cream, milk, sugar and watermelon. The addition of ginger is very intriguing – and I will try that for sure – but for now, for my first batch of home made ice cream I tried something original.
I added 2 cloves to a cup and a half of cream and heated for 10 minutes to infuse the beautiful essence of clove, to which I then added 1/4 cup of sugar. Once cooled, I strained the cream and set it aside. Two cups of watermelon were cubed and frozen before being pulsed and pureed in the food processor. While pureeing this frozen melon don’t be tempted to taste any of this ruby coloured ice slushie or you’ll never get any into your ice cream. I promise you that. Once the melon was pureed I added the cream and whirled the food processor a few times. I turned on my new ice cream maker and gently poured the cream mixture through the spout in anticipation. I couldn’t believe I was finally making ice cream. It took about 15 minutes for the cream to settle. Once done, I scooped the ice cream into another container and set it in the freezer to settle a bit more.I would be lying if I didn’t mention that I licked the scoop clean and left some on the ice cream maker for me to eat while the rest settled in the freezer. It was just that good.
The texture of this ice cream wasn’t exactly like traditional ice cream; it was more like a cross between a sorbet and an ice cream and was absolutely delicious – it is quite the twist! I wouldn’t try to change a thing because I have fallen so in love with this frozen treat!
The air is laced with the ever so slight hint of iciness these days. As long as there is watermelon in the market and I can continue to make my frozen treat I will defy any season change, for a watermelon is the sign of enduring Summer.