Watermelon ice cream

Cut a small cap on the convex side of the watermelon. Put the watermelon upright on a shelf.

Use the ice cream roll to roll bread rolls of meat from the watermelon.

Put a scale on the scale, set to zero and then weigh 250 grams (for 6 ice creams) of watermelon.

Halve the orange and press both halves on the citrus press.

Put the bread roll watermelon in the blender and pour the orange juice. Mix everything turning at the highest setting to a thick puree.

Pour the watermelon puree into a large measuring cup. Add the sugar and stir well until all the sugar has dissolved completely.

Put the ice cream molds in the holder and pour in the watermelon paste. Fill the molds to 0.5 cm below the edge. Clamp the sticks.

Put the container in the freezer with ice cream jars and let the ice cream freeze through in 3-4 hours.

Hold an ice cream maker under lukewarm water for a moment and pull the ice creams out of the molds.