2.5 lbs watermelon, seeds removed and
cut in chunks
2/3 cup sugar
1 1/4 cups heavy cream
Puree melon in food processor. Pour 1 and 3/4 cups into a medium
bowl, discard the rest.
Dissolve sugar and 1 cup cream in sauce pan over low heat. Stir into
Add remaining cream. Place bowl in an ice water bath to chill.
Fill eight 4 ounce molds with mixture and insert popsicle stick
into mixture when it is semi-frozen. Freeze until hard.