Watermelon-Lime
Cream Freeze With Rum
2015-11-30
- Course: Drinks and Smoothies
You’ll love this new way to use watermelon. Chilled to perfection with the perfect zip of lime, this refreshing treat is great for outdoor gatherings. Remember this recipe is not for kids. Please enjoy responsibly!
Ingredients
WATERMELON FREEZE: Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put the lined pan in the freezer. Coarsely chop the watermelon flesh, then purée enough to yield 2-1/2 cups in a blender. Add sugar, juice, and rum to the watermelon purée; blend for 30 seconds. Freeze sorbet in an ice cream maker. Transfer to the lined baking pan, smoothing the top. Place the pan in the freezer to harden, at least one hour. LIME CREAM FREEZE: Whisk together the sweetened condensed milk, lime zest, and juice. Beat the chilled heavy cream in a separate bowl just until stiff peaks form, then gently fold into the condensed-milk mixture. Spread over sorbet, smoothing the top. Freeze until solid, at least two hours. ASSEMBLE: Add alternating scoops of watermelon and lime cream freezes to chilled bowls.Method
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
COOK'S NOTE: Covered, this dessert will last up to four days in the freezer.