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Mark J. Biggs
Watermelon ice cream
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Ingredients
Directions
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Cut a small cap on the convex side of the watermelon. Put the watermelon upright on a shelf.
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Use the ice cream roll to roll bread rolls of meat from the watermelon.
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Put a scale on the scale, set to zero and then weigh 250 grams (for 6 ice creams) of watermelon.
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Halve the orange and press both halves on the citrus press.
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Put the bread roll watermelon in the blender and pour the orange juice. Mix everything turning at the highest setting to a thick puree.
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Pour the watermelon puree into a large measuring cup. Add the sugar and stir well until all the sugar has dissolved completely.
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Put the ice cream molds in the holder and pour in the watermelon paste. Fill the molds to 0.5 cm below the edge. Clamp the sticks.
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Put the container in the freezer with ice cream jars and let the ice cream freeze through in 3-4 hours.
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Hold an ice cream maker under lukewarm water for a moment and pull the ice creams out of the molds.
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Nutrition
90Calories
Fat0% DV0g
Protein0% DV0g
Carbs7% DV22g
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