METHOD

1. Place the vanilla bean and seeds, watermelon, sugar and raspberries in a large saucepan over high heat. Bring to the boil and cook, stirring occasionally, for 20 minutes or until syrupy. 
   
2. Set aside for 5 minutes to cool slightly. Remove the vanilla bean and discard. Using a hand-held stick blender, blend the mixture until smooth.
   
3. Strain through a fine sieve, pour into a shallow tray and freeze for 30 minutes or until cold. 
   
4. Place the cream, milk and vanilla in a large jug and whisk to combine. Add the watermelon puree and whisk to combine. 
   
5. Pour the mixture into two 20 x 30cm metal slice tins and freeze for 3 hours or until firm and just frozen. 
   
6. Remove from the freezer and, using a butter knife, break up the mixture into small pieces. Place the mixture in a food processor, in 2 batches, and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. 
   
7. Spoon the ice-cream into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. Scoop into bowls to serve. Makes 1.6 litres