Watermelon salad with cherry-vanilla ice-cream

Watermelon salad with cherry-vanilla ice-cream

By
From
Arabesque
Serves
6
Photographer
William Meppem

Ingredients

Quantity Ingredient
100g caster sugar
100ml water
1 stick cinnamon
1 lemon, peeled, (optional)
or 1 cracked dried lime, (optional)
4 cardamom pods, cracked
1 teaspoon rosewater
1kg watermelon flesh
1 punnet raspberries
1 punnet blueberries
1 punnet blackberries
1/2 cup mint leaves, shredded

Cherry-vanilla ice-cream

Quantity Ingredient
8 egg yolks
200g caster sugar
200ml water
1 vanilla bean, split and scraped
600ml thickened cream
500g cherries
1/2 cup caster sugar
50ml water
1 lemon, juiced

Method

  1. To make the ice-cream base, first whisk up the egg yolks in an electric mixer until they are light and fluffy. Bring the sugar, water and aromatic to the boil. Pour the boiling syrup over the whisked egg yolks, whisking slowly. Then add the cream and turn off the beaters. Allow the mixture to cool for a few moments. Tip it into an ice-cream machine and churn according to manufacturer’s instructions.
  2. Place the cherries, sugar, water and lemon juice in a heavy pot. Stir gently to ensure the sugar dissolves, and slowly bring to the boil. Lower heat and simmer for about 5 minutes. Remove from the heat and purée in a liquidiser. Strain through a sieve to remove the skins.
  3. Put the sugar and water in a pan and bring slowly to the boil, ensuring the sugar dissolves completely. Add the cinnamon stick, lime or lemon peel and cardamom pods, lower the heat and simmer for about 5 minutes to make a syrup. Remove from heat and allow to cool. Strain and add half the rosewater. Chill until needed.
  4. Cut the watermelon into small bite-sized pieces, and place in a large mixing bowl with the berries. Add the shredded mint leaves and pour over enough syrup to moisten, mix gently and then sprinkle with the remaining drops of rosewater.
  5. Allow to cool and stir in rosewater, if desired. Swirl the cherry purée into the ice-cream when you transfer it to the freezer.
  6. Serve the watermelon salad with a scoop of cherry-vanilla ice-cream.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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