I make ice cream for a living, and watermelon is very difficult to pull off without artificial flavoring.
To start with, it has a lot of water in it, which is bad for making quality ice cream. You have to filter out as much as possible, and collect only the pulp. Since watermelon has a very mild taste, it takes a LOT of pulp, which still carries a lot of water in it.
Bottom line is that it is difficult to collect enough pulp to carry enough flavor, without adding too much water, and compromising the creaminess.
Of course, some artificial flavoring would do the job easily, but I am fundamentally opposed to that in my ice cream, and I would imagine Ben is as well.
I make ice cream for a living, and watermelon is very difficult to pull off without artificial flavoring.
To start with, it has a lot of water in it, which is bad for making quality ice cream. You have to filter out as much as possible, and collect only the pulp. Since watermelon has a very mild taste, it takes a LOT of pulp, which still carries a lot of water in it.
Bottom line is that it is difficult to collect enough pulp to carry enough flavor, without adding too much water, and compromising the creaminess.
Of course, some artificial flavoring would do the job easily, but I am fundamentally opposed to that in my ice cream, and I would imagine Ben is as well.