Author Amy Mills Tunnicliffe, with her book Peace, Love and Barbecue, at the Big Apple Barbecue Block Party in 2006.
This weekend well over a hundred thousand fans of barbecue will be converging on Madison Square Park in New York City — all to taste some of the best Q’ from all across the nation.
In 2005 I was honored to be interviewed for Amy Mills Tunnicliffe’s (daughter of legendary pitmaster Mike Mills) terrific cookbook and BBQ tour guide, Peace, Love and Barbecue which debuted at the 2006 Big Apple Barbecue Block Party. However, someone else stole my thunder in that book — my wife Rachel, with her recipe for Watermelon Ice Cream with Chocolate Seeds.
In honor of the festival this weekend, I’m releasing the recipe here on OTB. Enjoy!
Recipe was inspired by Joyce White’s recipe for Watermelon Ice Cream from her book, Brown Sugar: Soul Food Desserts from Family and Friends.
|1/3||c||Passoa Passion Fruit liquor (or sub in another liquor, like Chambord, or port)|
|2||oz||Dark Chocolate, shaved|
Place 2 cups watermelon puree, sugar, corn syrup and salt into saucepan, bring to a boil then reduce heat to low and simmer for about 20 minutes. Remove from heat, add liquor & vanilla, and then mix into remaining (raw) watermelon puree. Chill thoroughly. Add cream and allow to sit in fridge for several hours or over night to chill & allow flavors to meld.
Freeze in an ice cream maker until of soft consistency. Spoon into an airtight container, adding a sprinkling of chocolate to each spoonful as you go. Allow to harden in the freezer for several hours before serving.
Yields about 1.5 quarts ice cream.