Gourmet Live and BlogHer highlight local food scenes in our monthly Road Trip series, delivering the inside dish from renowned bloggers from coast to coast. This month, we've found favorite Arizona restaurants from Phoenix to Sedona -- but if you're cooking at home, get this delicious watermelon sundae recipe from Gourmet.com now.
- Active time: 15 min
- Start to finish: 3 3/4 hr (includes freezing)
Fresh and creamy all at once, this clever combination of rich ricotta ice cream and icy-cold watermelon chunks is a twist on the classic Creamsicle. Shaved bittersweet chocolate complements both flavors beautifully.
- 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 whole milk
- 1 cup sugar
- 2 Tbsp dark rum
- 1 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1/3 cup cold heavy cream
- 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)
- SPECIAL EQUIPMENT: an ice cream maker
EQUIPMENT: An adjustable-blade slicer; 12 (6- to 8-inch) wooden skewers, soaked in water 30 minutes
Blend cheeses, milk, sugar, rum, zest, vanilla, and salt in a blender until smooth, about 1 minute. Add cream and blend until just combined, about 5 seconds.
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
Put scoops of ice cream on watermelon slices and top with chocolate shavings.
See BlogHer's food bloggers pick their Arizona favorites and see all the stops on the Gourmet Live and BlogHer Road Trip now. And for more unbeatable recommendations and recipes, download the Gourmet Live iPad or iPhone app or visit Gourmet.com .
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