watermelon and raspberry ice-cream

  • 1 vanilla bean, split and seeds scraped
  • 800g finely chopped watermelon
  • ½ cup (110g) caster (superfine) sugar
  • 1 cup (160g) frozen raspberries
  • 1½ cups (375ml) single (pouring) cream
  • ½ cup (125ml) milk
  • 2 teaspoons vanilla extract
  1. Place the vanilla bean and seeds, watermelon, sugar and raspberries in a large saucepan over high heat. Bring to the boil and cook, stirring occasionally, for 20 minutes or until syrupy. 
  2. Set aside for 5 minutes to cool slightly. Remove the vanilla bean and discard. Using a hand-held stick blender, blend the mixture until smooth.
  3. Strain through a fine sieve, pour into a shallow tray and freeze for 30 minutes or until cold. 
  4. Place the cream, milk and vanilla in a large jug and whisk to combine. Add the watermelon puree and whisk to combine. 
  5. Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal. Lay each bag flat on a baking tray and freeze for 3 hours or until firm and just frozen. 
  6. Remove from the freezer and, using your hands, bend each bag to break up the mixture into small pieces. Place the mixture in a food processor, in 2 batches, and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. 
  7. Spoon the ice-cream into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. Scoop into bowls to serve. Makes 1.6 litres.
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