Watermelon Slice Ice Cream

Ingredients:

• 1 small seedless watermelon (up to 2 kg)
• 400 gr. condensed milk
• A pinch of fine salt
• 2 cups heavy cream, chilled
• Special equipment: immersion blender

Preparation:

1. Cut a small slice off the top of the watermelon, exposing the pink flesh. Place the watermelon cut-side up in a large container. Use an immersion blender to puree the flesh, moving the blender inside and around the circumference of the watermelon, following the shape of the inside. Be careful not to cut all the way through the sides or bottom of the rind.
2. Drain the juice and reserve 1 cup for ice cream; set the rest aside for later use. Using a spoon, scrape out any remaining pink flesh, leaving a smooth white space inside the watermelon (this is necessary for proper freezing). Make sure there's no juice left inside and pat the sides dry with paper towels.
3. Place the watermelon in the freezer while you make the ice cream.
4. In a large bowl, whisk together the condensed milk, salt, and 1 cup of the reserved watermelon juice.
   
   In a large bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Using a rubber spatula, fold half the whipped cream into the condensed milk mixture until smooth, then fold in the remaining cream until completely combined.
5. Pour the mixture into the frozen watermelon, filling it to the very brim. Cover with plastic wrap and freeze until firm, about 3 hours, or overnight.
6. If the watermelon has been frozen overnight, thaw it in the refrigerator 2 hours before serving. Place the watermelon cut-side down on a cutting board and cut it in half lengthwise with a long kitchen knife. Cut each half into 3 long wedges.