From my story, “Spitting and Fuming”
Yield: approximately 1 quart.
1 x 6.5lb to 7 lb Watermelon
½ cup sugar
½ cup water
1/8 tsp salt
1/3 cup chocolate chips
Dissolve the sugar in the water. Set aside.
Remove the Watermelon from the rind and chop into cubes. Using a small amount of the Watermelon at a time, process in a food processor until liquefied.
Using a wire mesh strainer, strain the liquefied Watermelon to remove the pulp.
Measure 3 ½ cups of the Watermelon juice, and add the sugar / water mixture and salt. Stir to combine.
Follow the manufacturer’s instructions for your Ice Cream freezer. Add the chocolate chips after about 15 minutes, and continue processing until slushy.
Transfer to an airtight container and place in freezer for an additional two to four hours or overnight.
To serve, remove from freezer and allow to soften slightly for five to ten minutes. Serve by scraping the ice with a scoop or large spoon.