I want an intensely watermelon-flavored gelato, but even the excellent watermelons available now at the market yield a gelato that tastes fine, but doesn't give you a blast of melon flavor. I've tried increasing the proportion of watermelon to base, but the result was icy. I tried pureeing a watermelon and then reducing the juice over heat, hoping to concentrate flavor. This did concentrate the flavor but the result wasn't anything like watermelon nor was it anything like edible. Any other ideas?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)