खरबूज आईस्क्रीम 😋

Ingredients

• 1 kg Watermelon (seedless if possible, cut into cubes; reserve juice (gaba) and puree the flesh)
• 30 g Custard Powder (prefer a plain vanilla custard powder)
• 500 ml Cold Milk (whole milk gives creamier texture)
• 25 g Granulated Sugar (adjust to taste; watermelon is already sweet)
• 15 g Almonds (grated or finely chopped)

Instructions

1. Prepare Watermelon

   Cut the watermelon into large pieces, remove the seeds, and scoop out the flesh. Reserve about 100 ml of the watery juice (gaba) and blend the flesh into a smooth puree.

   Time: PT10M

2. Make Custard Base

   In a saucepan, whisk together custard powder, cold milk, and sugar until smooth. Cook over medium heat, stirring constantly, for about 5 minutes until the mixture thickens and reaches a gentle boil.

   Time: PT5M

   Temperature: 90°C

3. Cool Custard

   Transfer the hot custard to a mixing bowl and let it cool to room temperature, or place the bowl in an ice‑water bath to speed up cooling.

   Time: PT15M

4. Grate Almonds

   Finely grate or chop the almonds and set aside.

   Time: PT2M

5. Combine All Components

   In a large mixing bowl, combine the cooled custard, watermelon puree, reserved watermelon juice, and grated almonds. Whisk until the mixture is uniform.

   Time: PT5M

6. Add Watermelon Cubes

   Fold the cubed watermelon pieces into the mixture, ensuring they are evenly coated.

   Time: PT5M

7. Freeze

   Transfer the mixture to a freezer‑safe container, cover tightly, and place in the freezer for at least 8 hours (or overnight) until set.

   Time: PT8H

8. Serve

   Remove the ice cream from the freezer, let it sit for 5 minutes, then stir gently with a spoon before scooping into bowls.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

25 g

Fat

4 g

Fiber

1 g