By Leigh Anne Whittle
The Meridian Star
1 chilled seedless watermelon, about 5 to 6 pounds
1/2 bunch fresh mint
4 limes, 2 zested, 2 juiced
3/4 cup sugar
Cut the watermelon into 2-inch-thick rounds and cut each into 4 wedges. Chop the mint leaves and place in a medium bowl with 2 tablespoons of the lime zest. Add the sugar and stir well. Place the watermelon on a serving plate and squeeze the lime juice over the wedges. Sprinkle on the mint-lime sugar.
3 cups fresh strawberries, hulled, plus extra unhulled berries for garnishing
1 cup sugar
2 3/4 cups heavy cream or half-and-half
Cut any large strawberries in half. Place the berries in a single layer on a baking sheet and freeze for 2 hours. In a blender, combine the sugar and cream or half-and-half. Blend for about 20 seconds or until the sugar dissolves. Add the frozen berries and purée. Divide the mixture among 4 glasses and garnish with the whole berries. Serve immediately.
Ice Cream Truffles
1 pint vanilla ice cream
10 malt balls, finely chopped (1/2 cup)
2 Heath bars, finely chopped (1/2 cup)
2 PayDay bars, finely chopped (1/2 cup)
10 oz. white chocolate
Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. Remove 1 sheet.
Using a melon baller, scoop the ice cream to form 1-inch balls and place on sheet. Return sheet to freezer. Repeat this process with second sheet. Freeze the balls for 30 minutes. Arrange the chopped malt balls, Heath bars, and PayDays on small plates. Working with 1 baking sheet at a time, roll the ice cream balls in the toppings, using your hands to gently press in the toppings. Freeze for 30 minutes. For the white chocolate truffles, melt the chocolate in a bowl in a microwave or in the top of a double boiler. Dip the chilled balls, one at a time, into the melted chocolate. Remove with a fork, letting the excess chocolate drip back into the bowl. Freeze for 30 minutes.
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