(Photo: Anders Shønnemann for Kinfolk Magazine)
A fantastic summer always requires good friends and delicious food! There is nothing better than a nice cold scoop of ice cream on a hot summer day. Here is a recipe brought to you by Kinfolk that sounds absolutely to-die-for. It’s the perfect mix of sweet and fruity! Did I also mention it is aesthetically appealing?? See for yourself.
Watermelon and Coconut Milk Ice Cream
(Recipe: Andrea SLonecker for Kinfolk Magazine)
4 cups (600 grams) seedless watermelon, diced
1 can (13.5 ounces/400 milliliters) full-fat coconut milk, shaken
1/4 cup (60 milliliters) light agave syrup
Juice of 1 large lemon
Blend the watermelon, coconut milk, agave syrup and lemon juice in a blender until completely liquefied.
Freezing option 1: Churn the mixture in an ice cream machine, using the manufacturer’s instructions. Serve immediately if you like the soft, slushy texture, or transfer it to a container, cover and freeze until firm, at least 4 hours.
Freezing option 2: Pour the mixture into a large baking dish, cover with plastic wrap and place it in the freezer until frozen, but not quite solid, about 4 hours. Break up the frozen mixture into pieces and place them in a food processor. Process until the texture is as smooth as your desired consistency. Transfer the ice cream to a container, cover and return it to the freezer until firm, at least 4 hours.
Makes about 1 quart / 1 liter