Sicilian Eggless Watermelon Gelato

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: With our Sicilian Eggless Watermelon Gelato, crisp, refreshing watermelon gets a luscious, creamy glow-up! With just seven ingredients and our streamlined recipe, you’ll be indulging in this cool, silky-smooth Italian delight today! This is a delicious and unexpected delight.

• A perfectly-textured frozen treat! If you’ve never made sumptuously smooth gelato, you’re missing out! Gelato is in that perfect spot between invigorating sorbet and luxuriantly rich ice cream. This Italian specialty is decadently velvety, but because it has a lower fat content than ice cream, its vibrant flavor and color are more intense.
• Cornstarch is the secret ingredient. A traditional gelato recipe contains egg yolks, and the cooking process is more labor-intensive. This genius recipe uses a simple cornstarch mixture to duplicate the yolks’ thickening properties. You get a perfect hot-weather treat that even those who are egg-free will enjoy and adore!

Because of its high water and electrolyte content, melon is naturally cooling and refreshing, and just screams summer fun! In addition to a big slice of ice-cold watermelon or chunks of perfectly ripe cantaloupe and honeydew, you’ll love chilling with this Sicilian Eggless Watermelon Gelato, and also Cantaloupe and Strawberry Popsicles, Homemade Cantaloupe and Mint Sorbet, Summer Fruit Spring Rolls, and Watermelon Popsicles.

Table of Contents

• What is Sicilian Eggless Watermelon Gelato
• Tools You Need
• Key Ingredients and Why
• How to Make Sicilian Eggless Watermelon Gelato
• Gemma’s Pro Chef Tips
• Sicilian Watermelon Gelato Make Ahead & Storage Tips
• FAQs
• More Gelato Recipes

What is Sicilian Eggless Watermelon Gelato?

• Sicilian Eggless Watermelon Gelato is a frozen dessert made from a mixture of pureed watermelon, cornstarch, whole milk, heavy cream, sugar, and flavorings and churned in an ice cream machine.
• This recipe differs from a traditional gelato recipe because a mixture of milk and cornstarch is used instead of the typical egg yolk custard. This milk and cornstarch mixture makes the gelato-making process faster, easier, and free of the issues–tempering the egg yolk, the possibility of curdling–required in custard-making.
• It’s believed that Arabs brought their native foods, including sugar and citrus fruits, to Sicily in the 10th century and made frozen desserts by mixing them with snow from Mt. Etna. Using cornstarch instead of egg yolk became the standard in Sicily because it was more readily available, more easily digestible, and the mixture is more apt to stay stable in Sicily’s heat.

Tools You Need

• Mixing bowl
• Measuring cups
• Measuring spoons
• Kitchen scale (optional)
• Metal loaf pan
• Medium saucepan
• Whisk
• Wooden spoon
• Fine mesh strainer
• Ice cream maker

Key Ingredients and Why

Heavy whipping cream

• The fat from the heavy whipping cream gives the gelato creaminess and richness.
• The high fat content of heavy whipping cream helps keep the gelato structure stable and keeps it from becoming too icy when it’s frozen. It lowers the freezing point to make ice cream still scoopable once frozen.
• Be sure to use full-fat heavy cream (35% to 38% fat) which will whip up best.

Whole milk

• Whole milk, with a milk fat content of around 3.5%, contributes to its velvety texture.
• Because it has less fat than heavy whipping cream, whole milk lightens the gelato mixture so it’s pleasantly thick and creamy but not dense.

Granulated sugar

• Granulated sugar sweetens the gelato.
• Importantly, sugar prevents large ice crystals from forming in the mixture, which keeps the gelato smooth.
• Sugar enhances the sweetness of the watermelon.

Cornstarch

• Cornstarch thickens the gelato mixture.
• Just like cornstarch can thicken a sauce, it does the same in the gelato mixture. The cornstarch is mixed with milk, cream, and sugar and then heated, which makes the starch granules swell and burst, creating a custard-like texture.
• Because flavorless cornstarch is used instead of egg yolk in this recipe, the clean, fruity watermelon flavor is prominent.

Salt

• Salt balances out the sweetness of the gelato and keeps the mixture from tasty flat.
• Importantly, salt lowers the mixture’s freezing point. This means the mixture will be creamy and easy to scoop up, and won’t be rock-hard.

Watermelon

• Watermelon, with its sweet, crisp flavor, makes this gelato taste like summer.
• Naturally juicy watermelon makes this gelato supremely refreshing.

Lemon juice

• Tart lemon juice gives the gelato a note of bright citrus flavor.
• The lemon juice contributes to lowering the freezing point of the gelato mixture, reducing the chance of ice crystals forming in the mixture.
• Lemon juice helps keep the mixture from oxidizing, helping to retain the vibrant color.

All-natural red food coloring (optional)

• If you’d like, use a natural food coloring to ensure a watermelon-red look.

How to Make Sicilian Eggless Watermelon Gelato

Gemma’s Pro Chef Tips

• Time cornstarch cooking. Be sure to allow the cornstarch mixture to be at a full boil for one minute to activate, but no longer. Not long enough, and it won’t cook, but boiling too long can cause it to lose its thickening power.
• Puree until smooth. Use well-pureed watermelon to get the most fruit flavor in this gelato.
• Chill with an ice bath. To speed up the cooling process before churning, you can place your watermelon mixture on an ice bath: fill a large bowl with ice and a little water, then place your bowl of watermelon gelato base on the ice and stir regularly until fully chilled.
• Churn without a machine. You can hand churn this gelato by placing it in a shallow metal bowl in the freezer. Every half hour, give the mixture a vigorous whisk. After three to four hours, you will have a gelato consistency.
• If you like this recipe, try our Cornstarch Ice Cream (Sicilian Gelato)!

Sicilian Watermelon Gelato Make Ahead & Storage Tips

• To make the mixture ahead and chill. Chill cooked and strained gelato mixture in the fridge for up to 48 hours before churning.
• To make and freeze: Churn the Sicilian Watermelon Gelato and place in the chilled loaf pan or freezer-safe container. Be sure the mixture is well-covered. It will keep in the freezer for up to four weeks.
• To store leftovers: Store leftovers well-covered in the freezer for up to four weeks.

FAQs

• How do I make sure my Sicilian Watermelon Gelato has great flavor?
  • Using ripe watermelon is crucial for making the best-flavored gelato. Look for the following signs of ripeness:
    • Check for a yellow or ivory spot on the rind. This is where the watermelon rested on the ground, and if the spot is green or white, it was picked too early.
    • Knock on the melon. A ripe watermelon will sound hollow.
    • Pick the melon up. A ripe melon is full of juice, and it will feel heavy.
    • A ripe watermelon will smell sweet, even through the rind.
• How do I get a smooth and creamy gelato texture?
  • Be sure to use the full amount of sugar and lemon juice, which both deter the formation of ice crystals.
  • Be sure the gelato mixture is well-chilled before churning. Faster freezing during churning inhibits the formation of large ice crystals. It also helps trap air more efficiently, which makes the gelato creamier and less prone to forming ice crystals.

More Gelato Recipes

• Strawberry Gelato
• Gelato di Riso (Rice Gelato from Florence)
• Pistachio Gelato
• Rosewater Gelato
• Mint Chocolate Chip Gelato

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