In a pot add the watermelon juice, sugar, cornstarch, watermelon pieces and cook until starts boiling stirring constantly. Let it simmer on low flame for about 1-2 minutes.
Let it cool the syrup and leave in the fridge for 1-2 hours.
In a bowl mix the whipping cream, add the syrup and a few drops of the food color.
Mix with a mixer altogether and leave in the freezer for 2-3 hours.
Mix with a spatula and with the mixer again. Transfer the mixture into the plastic bowl and leave it in the freezer for 7-8 hours.
Serve with watermelon pieces.
Enjoy your Watermelon ice cream.
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