Ingredients

• 3 cups diced watermelon (seeds removed)
• 4 large egg yolks
• ½ cup granulated sugar
• 1 ½ cups heavy cream
• 1 cup whole milk

Instructions

1. Place the watermelon in a blender (or food processor) and blend until smooth, about 1 minute.
2. Strain the mixture through a fine mesh sieve into a large bowl and set aside. You should have about 1 ½ cups of fresh watermelon juice.
3. In a large bowl, whisk together the egg yolks and granulated sugar until smooth.
4. Add the heavy cream and whole milk to a medium saucepan over medium heat. Heat until the mixture begins to steam and bubble around the edges.
5. Slowly and carefully pour the milk mixture into the egg yolks, whisking constantly. Transfer the mixture back to the saucepan and place it over medium - low heat.
6. Cook the ice cream base, stirring constantly, until it thickens enough to coat the back of a spoon, about 5 minutes.
7. Remove the custard from the heat immediately and pour it through a fine mesh sieve into the bowl with the watermelon juice. Whisk to combine.
8. Place the mixture in an ice cream bowl and cool it using the refrigerate - only mode, or cover with plastic wrap and put it in the fridge to cool down.
9. Select the ice cream mode and churn the ice cream until it reaches a soft - serve consistency or until the cycle is complete.
10. Transfer the ice cream to a loaf pan, wrap it tightly with plastic wrap, and freeze until completely set. The flavour will be better when it is completely set, but you can also eat it directly.