How to make
Start with the watermelon. Cut about 5 cups (about 1 L in total) of watermelon, by removing the seeds. Put it in a pot and sprinkle it with sugar. Leave it to release its juices for about 30 minutes.
In one glass of cold water, put the two spoons of starch to dissolve by stirring. Put the pot with the watermelon on a medium heat to boil, stir the starch, reduce the heat and stir for another 3 minutes.
Remove it from heat, add vanilla, stir gently and leave it to cool. At the same time, dissolve two packets of gelatin in the other glass of cold water and wait for it to swell for about 30 minutes.
Then put it in a water bath to warm up, by removing the liquid with the gelatin before it has boiled. Set it aside to cool.
When the mixture with the watermelon and the one with the gelatin cools down, mix them and stir carefully.
Pour the mixture into a suitable freezer mold (I improvised by using oblong plastic boxes from cookies) and immediately press the peeled apricots halves and the cranberries.
When the fruit ice cream is cold enough, to put it in the freezer, wrap the molds with cling film and put them in the freezer to freeze (preferably for at least a few hours).
Take them out of the molds just before consumption, cut them into rectangular or triangular shapes and stick wooden ice cream sticks in them.
Due to the use of gelatin, the ice cream does not become too hard, but has a very pleasant texture. That is why it is very suitable for both adults and small children, without worrying that they might get a sore throat after consumption.
The unique fruit ice cream on a stick is ready.
