Summer is almost over.
For those of you up north, I'm sure that change is afoot. Chilly air is creeping into your mornings and evenings. Tree leaves are mellowing to gold overhead. Some of you are longing for a wooly pair of socks around four o'clock in the afternoon as you slog through the rain--the drizzly, foggy rain.
Do you miss the summer yet? Has the novelty of the first hard squash worn off yet? Have you found that last year's turtleneck sweater itches a little under your chin? Deep down, do you kind of wish you could have one last dip in the pool?
Fort Lauderdale is one of those peculiar places where time stands still. We have no seasons. As I wrote in my very first post, there is no autumn here, only "a more dangerous summer." It remains hot. It remains sunny. The iguanas loll on the bricks, fearless and fat. On the weekend, I loll with them.
I'd like to bring a little bit of summer to you from down here in steamy South Florida. Put on your flip-flops and have a slice of my mother's ice cream watermelon. Bring your sunscreen; you'll need it.
Ice Cream Watermelon
A Lizzie Original
1 pint of vanilla ice cream
1/2 gallon of lime sherbert
1/2 gallon of raspberry sherbert
2 cups milk chocolate chips
1 set of metal nesting bowls (3 bowls, small, medium, and large)
Place the largest of the nesting bowls in the freezer for 15 minutes. Meanwhile, remove the container of lime sherbert from the freezer and allow it to sit for 5 minutes, long enough to become a bit soft, but not drippy.
Remove the large nesting bowl from the freezer. Scoop the entire contents of the lime sherbert container into the large bowl and smooth it into an even layer along the bottom and sides of the bowl. This will be the "rind" of your ice cream watermelon. Tuck a layer of clear plastic wrap against the lime sherbert and place the medium nesting bowl on top of the plastic wrap so that it nestles over the lime sherbert layer and moulds it in place. Return to the freezer for 30 minutes.
Meanwhile, remove the vanilla ice cream from the freezer and allow it to sit for 5 minutes to soften.
Remove the large bowl from the freezer and lift the medium bowl and plastic wrap. The lime sherbert layer should be fairly smooth and even in depth, and it should be firm. Spread the entire pint of vanilla ice cream over the lime sherbert in an even layer. This will be the inner white part of the watermelon rind. Tuck a layer of clear plastic wrap against the vanilla ice cream and place the small nesting bowl on top of the plastic wrap so that it nestles over the vanilla layer and moulds it in place. Return to the freezer for 30 minutes.
Meanwhile, remove the raspberry sherbert from the freezer and allow it to sit for 5 minutes to soften. Once it is moderately soft (but not drippy), scoop the entire contents of the container into a bowl and fold in 2 cups of chocolate chips. This mixture will be the flesh and seeds of the ice cream watermelon.
Remove the large bowl from the freezer and lift the small bowl and plastic wrap. Add the raspberry sherbert so that the "rind" is filled and it appears as though you are looking at a half of a watermelon. Draw a spatula across the top if you need to even it out.
Freeze the ice cream watermelon for at least 4 hours. When you are ready to serve it, fill your sink with lukewarm water and submerse the bottom few inches of the large bowl for 1 minute. Invert the bowl onto a chilled platter and serve by cutting slices of the "watermelon."