Watermelon Ice on the Half Shell © 1967
1 medium watermelon
Early on day, or 4 hours ahead:
1. Cut watermelon in half lengthwise. Carefully cut out all pink meat to within about 1 inch of rim. Cut rim into diamond pattern. Now remove all seeds from meat; break meat into 1-inch chunks.
2. In blender container or bowl, place about 3 cups watermelon chunks; add 1/4 cup sugar and 2 tablespoons lemon juice; blend or mix until mixture is like apple sauce. Repeat until all watermelon chunks have been used. Now spoon watermelon mixture into ice-cube trays (you will need 4 or 5).
3. Freeze watermelon mixture until frozen about 1 inch from edge of trays - about 1 hour. Now turn 2 or 3 trays of watermelon into chilled bowl; quickly beat with hand beater or mixer until smooth but not melted; return to ice-cube trays; freeze. Repeat with rest of trays; freeze until firm.
About 20 minutes before serving:
Let watermelon ice stand at room temperature about 10 to 15 minutes, or until it spoons nicely. Then heap serving-spoonfuls of it in watermelon shell. Garnish with a few mint sprigs. Makes about 20 servings.
Good Housekeeping's Keep Cool Cookbook