Pink watermelon gelato

Carolyn Robertson

Ingredients

300 ml	Cream
1 kg	Watermelon, rind removed (Main)
½ cup	Caster sugar
3	Eggs, yolks only
1 Tbsp	Grenadine
2 Tbsp	Currants

Directions

1. Break the watermelon flesh into small pieces, removing and discarding the seeds. Place the flesh in the bowl of a food processor and puree.
2. In a saucepan over a low heat, combine the cream with half the sugar and bring to a simmer, stirring until sugar dissolves.
3. In a small bowl, lightly whisk the egg yolks with the remaining sugar.
4. Pour the warm cream mixture on to the egg-yolk mixture, whisking to combine.
5. Return the mixture to the pan and simmer over a low heat without boiling for 10 minutes until the custard mixture thickly coats the back of a spoon.
6. Remove custard from the heat and stir in the grenadine.
7. Blend the custard with the watermelon puree then strain to remove watermelon pulp.
8. Place liquid in an ice cream machine and churn according to manufacturer's instructions.
9. Stir in the currants before transferring the gelato to a 1.25-litre-capacity metal loaf tin lined with plastic wrap. Cover and freeze overnight to set. Alternatively, if you don't own an ice cream churn, freeze the mixture in a metal container.
10. After 3 hours, or once the mixture is half set, break up the mixture with a fork and transfer to a food processor.
11. Process for 30-60 seconds then stir through the currants and transfer to the loaf tin, cover and freeze overnight to set.
12. Store covered with plastic wrap for up to 1 month. Slice to serve with fresh fruit.