Watermelon Sorbetto

Watermelon Sorbetto (adapted from "The Perfect Scoop")

Ingredients:
3 cups watermelon juice (puree completely in blender)
½ cup (100g) sugar
Big pinch of salt
1 tablespoon freshly squeezed lime juice

Method:
1. In a small, non-reactive pan heat ½ cup of watermelon juice with the sugar and salt, stirring until sugar is dissolved.
2. Remove from heat and combine with the remaining watermelon juice, lime juice.
3. Chill thoroughly (about an hour) then churn in your ice cream machine according to the manufacturers instructions.

Tip: David says “I find that I get about 3 cups of watermelon juice from a 1.5kg (3lb) chunk of watermelon. Cut away the skin and rind then cube the flesh, remove seeds and puree in a blender or processor."
Optional: you can add about 1 tbsp vodka and some mini chocolate chips (for "seeds") if you'd like, but I didn't try that)

Oreo Ice Cream Cake

Oreo Ice Cream Cake

24 Oreo cookies
1/4 c. melted butter
1/2 gallon vanilla ice cream
1 (16 oz) can Hersey's syrup
1 (15 oz) can sweetened condensed milk
1/2 c butter
Whip cream or Cool Whip
1 tsp vanilla

1. Crush cookies and add melted butter.
2. Pat into 9x13 pan.
3. Freeze 30 minutes.
4. Soften ice cream and spread over crumbs.
5. Freeze 30 minutes.
6. Make sauce with syrup, milk and butter. Bring to boil. (Be careful, mixture stick to pan so I prefer to use a double boiler) Stir frequently.
7. Simmer 5 mins.
8. Cool. Add 1 tsp vanilla.
9. Pour sauce over ice cream layer.
10. Freeze 30 min.
11. Spread top with whipped cream.
12. Freeze or serve immediately if ice cream is hardened.

GREAT for summer and BBQ's (I know wrong season) but still SO tasty!