Serves 4

This custard variation uses pumpkin, brown sugar, and coconut cream to create a rich, autumnal dessert. It is steamed right in the pumpkin shell, so not only does it taste delicious, it makes a great presentation, too.

Watermelon Ice

illustration cup water

½ cup sugar

1 (3-pound) piece of watermelon, rind cut away, seeded, and cut into small chunks (reserve a bit for garnish if desired)

1 tablespoon lime juice

Mint sprigs (optional)

  1. Place the water and sugar in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature, stirring frequently. Set the pan in a bowl of ice and continue to stir the syrup until cold.
  2. Place the watermelon, syrup, and lime juice in a blender and puréee until smooth.
  3. Pour the puréee through a sieve into a 9-inch baking pan. Cover the pan with foil.
  4. Freeze the purée for 8 hours or until frozen.
  5. To serve, scrape the frozen purée with the tines of a fork. Spoon the scrapings into pretty glass goblets and garnish with a small piece of watermelon or mint sprigs.