Title: Gelato Di Cocomero (Watermelon Ice Cream)
Categories: Tamara2
Yield: 1 servings

1 kg Watermelon flesh; (no seeds
-or skin)
300 g Caster sugar
2 tb Jasmine flower water or 2
-teaspoons
; orange blossom water
100 g Cooking chocolate; cubed
-finely (or
; Choc Bits)
40 g Pistachio nuts; toasted and
-chopped
100 g Candied pumpkin or candied
-turnip; or glace apricots
; if preferred
1 ts Ground cinnamon

Chop the watermelon into large pieces and puree in a food processor, or
alternatively, push through a food mill or sieve. Mix with 150g. of the
castor sugar and the jasmine or orange flower water.

Pour into an icecream maker and freeze until slushy, or pour into a metal
mould or bowl and freeze, stirring every ten minutes or so for about 2
hours.

When it is thick and slushy, stir in the chocolate, the remaining sugar,
the nuts, pumpkin and cinnamon. Return to the freezer and continue to
freeze until solid, stirring occasionally. When you are ready to serve, dip
the mould into hot water to loosen the edges, turn out on to a platter and
serve at once.

Converted by MC_Buster.

Per serving: 121 Calories (kcal); 10g Total Fat; (66% calories from fat);
4g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.