6 cups cut up, seeded watermelon
3 cups whipping cream
1 1/2 cups buttermilk
1 1/4 cups sugar
Few drops red food coloring (optional)
Place 3 cups of the watermelon in a blender container or food processor bowl. Cover and blend or process till smooth. Repeat with remaining melon. (You should have 4 cups total of melon purée. If necessary, blend or process additional watermelon to measure
4 cups.)
In a large mixing bowl combine watermelon purée, whipping cream, buttermilk, sugar, and red food coloring (if desired). Stir the mixture till sugar is dissolved. Freeze in a 4 or 5 qt. ice-cream freezer according to the manufacturer's directions.
Yield: 2 1/2 quarts ( 20 (1/2 cup) servings)
Freezer Directions:
Prepare the watermelon mixture as above, except use 3 cups watermelon, 1 1/2 cups whipping cream, 3/4 cup buttermilk, and 2/3 cup sugar. Transfer to a 9 x 9 x 2" pan. Cover and freeze for 2 to 3 hours or till almost firm.
Break the frozen watermelon mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer till smooth but not melted. Return to pan. Cover and freeze till firm. Yield: 1 1/4 quarts.
