WATERMELON DELIGHT
"What could be cooler than a cucumber? A watermelon. And when this rosy fruit is transformed into soft ice cream, with a frozen-custard consistency, it couldn't be more refreshing. Serve it from a watermelon shell into ice cream cones to delight the younger set after the heat and excitement of the July 4th parade, or at a lawn party for adults that evening. Anyone who liked watermelon will enjoy this cooling dessert. Serve it often this summer during the watermelon season."
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups nonfat dry milk crystals
1 quart (4 cups) whole milk
3/4 cup sugar
2 cups watermelon puree*
Sprinkle gelatin on 1/2 cup cold water to soften.
In a saucepan, stir instant milk crystals into whole milk; bend in softened gelatin and sugar. Cook over low heat, stirring constantly, until gelatin dissolves. Cool.
Stir in watermelon puree. Turn into refrigerator trays; freeze until firm then beat until smooth.
*To make watermelon puree: Force watermelon pulp through food mill or blend in electric blender.
Makes 8-12 servings
From: Faith's Collection at Recipelink.com
Source: Vintage magazine recipe clipping, Beth Merriman in Parade magazine, 1960's
"What could be cooler than a cucumber? A watermelon. And when this rosy fruit is transformed into soft ice cream, with a frozen-custard consistency, it couldn't be more refreshing. Serve it from a watermelon shell into ice cream cones to delight the younger set after the heat and excitement of the July 4th parade, or at a lawn party for adults that evening. Anyone who liked watermelon will enjoy this cooling dessert. Serve it often this summer during the watermelon season."
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups nonfat dry milk crystals
1 quart (4 cups) whole milk
3/4 cup sugar
2 cups watermelon puree*
Sprinkle gelatin on 1/2 cup cold water to soften.
In a saucepan, stir instant milk crystals into whole milk; bend in softened gelatin and sugar. Cook over low heat, stirring constantly, until gelatin dissolves. Cool.
Stir in watermelon puree. Turn into refrigerator trays; freeze until firm then beat until smooth.
*To make watermelon puree: Force watermelon pulp through food mill or blend in electric blender.
Makes 8-12 servings
From: Faith's Collection at Recipelink.com
Source: Vintage magazine recipe clipping, Beth Merriman in Parade magazine, 1960's
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