Combine the cream, 50g Sugar and glucose in a saucepan and allow to simmer.

In a separate bowl, combine the remaining sugar and egg yolks.

Temper ⅓ of the hot cream into the egg yolks.

Then add the egg yolk/cream mixture to the remaining cream and continue to cook while whisking.

Cook until thick.

Place the custard in the fridge to cool.

When cool, mix together the custard and watermelon until well combined.

Transfer the mixture to the ice cream machine and churn until frozen and fluffy.

Place ice cream in tupperware and freeze for atlas 3 hours.