Watermelon ice cream piped into watermelon slices

Split the watermelon lengthwise, lay flat side down and slice lengthwise again to quarter it; slice across the stripes 1 1/2 to 2 inches thick.

On each wedge make two careful slices that do not go all the way through and another cut to loosen the center; wiggle the center piece out.

Refrigerate the wedges; freeze them about 30 minutes right before piping.

Cut the rest of the watermelon fruit off the skin into a medium sauce pot, add the sugar and puree with a stick blender or blender to extract as much juice as possible.

Pour the heavy cream into a bowl and strain about half the watermelon puree into it as well as possible, so the ice cream is not grainy.

Return the rest of the puree to the stove and reduce by about half to a syrup, about 10 minutes; add the rose water to the cream.

Strain the watermelon syrup into the base and stir.

Churn in an ice cream machine 20 to 30 minutes, then freeze about another hour to stiffen.

Pipe the ice cream from a star-tipped piping bag into each frozen watermelon slice to the brim in swirls.