ready in 6 h. 40 min.
Cut 6 pieces of cling film and 6 pieces of foil into 20cm| 8"long strips and 2.5cm|1" wide. Place the cling film on top of the foil strips.
Divide the diced melon between the strips. Freeze for at least 2 hours.
Heat the milk and cream in a pan to a boil. Remove from the heat.
Whisk together the egg yolks and sugar until creamy, then slowly stir in the hot milk until blended.
Heat very gently until the mixture thickens, but do not allow to become too hot. Stir in the vanilla. Cool then chill until cold.
Churn in an ice cream machine according to the manufacturer's instructions. Alternatively, pour into a freezerproof container and freeze for 4 hours, beating with a fork 2-3 times, to break up the ice crystals.
Freeze for 2-3 hours until firm. Allow to soften slightly before spreading.
Spread the ice cream on top of the frozen melon and roll up with the help of the cling film and foil. Freeze for at least 1 hour.
Sprinkle coloured sugar pearls on a tray. Remove the frozen rolls from the freezer, remove the plastic wrap and foil and quickly roll in the sugar pearls to coat.
Cut each roll into 6 equal pieces. Serve immediately.