Watermelon Ice Cream ─ ByronTalbott

This has to be the most perfect summer dessert I've ever had. I definitely couldn't have done it without a little inspiration from the dish "what-a-melon" via Dominique Ansel whose basically my favorite pastry chef at the moment and just a whimsical culinary thinker as you can see... This is such a cinch to make, you can store it in the freezer covered for a few weeks, and its a MAJOR crowd pleaser. Try it out! Let me know what you think! You'll never look at watermelon the same, I promise.

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INGREDIENTS:

3 cups cream
1 cup sugar
1 cup watermelon juice
1/2 cup reduced watermelon syrup
1 tbsp rose water
small pinch of salt