- 1/2 a watermelon
- 1 cup sugar
- 1/4 cup maple syrup
- 3 cups heavy cream
- 1/4 cup dark rum
- 5 oz. chopped chocolate
- fresh mint sprigs
- Cut watermelon into chunks and use a juicer or blender to make it liquid. Filter out the seeds and pour into a medium sized pot with the sugar and syrup and cook down on medium high heat until thick. This will take a long time. Remove as much water as you can (the more water, the more “creamsicle” and less “ice cream” the final result will be).
- Add rum and cream and stir for a minute or two, then remove from heat and cool to room temperature. Cover and chill in the refrigerator for at least 4 hours or overnight.
- When completely chilled, add to ice cream maker. When nearly frozen, add chopped chocolate. Pour mixture into a container and freeze for several more hours.
- Serve with a sprig of mint (which should be torn up and sprinkled over ice cream!)
Recipe adapted from here.