Instructions

1. Place the bowl of your ice cream maker in the freezer overnight – or for at least 12 hours.
2. Peel your ginger root and chop it into small pieces, somewhere in between dicing and mincing. Combine the ginger, mint leaves, sugar, and water in a small sauce pan and bring to a boil over medium/high heat. Reduce the heat to low and simmer for 5 minutes. Make sure to stir it at least once a minute. Remove the saucepan from the burner and allow to cool for five minutes. Once cooled, strain the mixture through a cheesecloth (you can use a fine mesh sieve – or just scoop out the mint leaves and ginger pieces using a spoon if you chopped them big enough).
3. In a food processor, combine watermelon, ginger mint syrup, and the juice from half a lime. Process until the watermelon is completely broken down. Add in the heavy cream and process gently – if you do it too long the mixture might start developing whipped cream peaks.
4. Pour the mixture into your ice cream maker and churn for about 20 minutes. Transfer to a loaf pan lined with parchment paper or an ice cream container and freeze for at least two hours or until solid!