Dom Kennedy “Watermelon Sundae”

by

This is my shit for the summer
listen to song here

Grab a extra fly Girl and treat her to this…
Watermelon Sundae
From Gourmet’s July edition

Ricotta Ice Cream
1 (15-oz) cold container whole-milk ricotta (1 2/3 cups) or 1 2/3 cups fresh ricotta
3 oz cream cheese, softened
1 cup cold milk
1 cup sugar
2 tablespoons dark rum
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
1/8 teaspoon salt
1/3 cup cold heavy cream

1. Blend the cheeses, milk, sugar, zest and rum in a blender until smooth.
2. Add the salt, vanilla and cream and blend for just a few seconds until combined.
3. Put into an ice cream maker and freeze according to directions.
4. Put in the freezer to harden for at least two hours.

1 (4 1/2- to 5-lb) wedge of watermelon, cut into 1-inch-thick slices and chilled
1 oz fine-quality bittersweet chocolate (from a 3-oz bar), shaved (1/4 cup)

Serve watermelon with scoops of ice cream and chocolate shavings.

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