Mint & Sea Urchin Meringues


First churned September 2013

Originally dreamt up for our chef series with Jen Lewis, who was named best new chef of the year. This flavor kicked off a partnership for four years where we infused ice cream into a dish. We made a fresh mint ice cream, pounding mint leaves with a little pimiento spalet, then whipped together sea urchins and egg whites and piped that mixture into stars and dehydrated them.