Ingredients: 

1 1/4 cups fresh or bottled watermelon juice (such as Tsamma)

1 cup granulated sugar

3/4 teaspoon kosher salt

1 (13.66-ounce) can unsweetened coconut milk, well-shaken and stirred

1/2 cup sweetened condensed milk

1/2 cup heavy cream

1 1/2 teaspoons lime zest plus 1 tablespoon fresh lime juice (from 1 lime), divided, plus more zest for garnish

Chopped fresh watermelon and flaky sea salt, for garnish

Steps to Make It: 

Step 1: Stir together watermelon juice, sugar, and kosher salt in a small saucepan. Cook over medium, whisking often, until sugar has fully dissolved, 3 to 4 minutes. (Do not simmer.) Remove from heat, and whisk in coconut milk, sweetened condensed milk, heavy cream, and lime juice until fully incorporated.

Step 2: Pour mixture into freezer container of a 1 1/2-quart ice cream maker, and proceed according to manufacturer’s instructions until ice cream has the texture of soft serve, about 1 hour. (Instructions and times may vary.) Stir in lime zest.

Step 3: Quickly transfer ice cream to a freezer-safe container; press parchment paper directly onto surface. Cover container, and freeze until firm, at least 6 hours. Ice cream can be stored in freezer up to 3 months. To serve, garnish with fresh watermelon, flaky sea salt, and lime zest.

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