*Make Watermelon Foam - allow 4 hours to chill

1. Whisk together sugar, watermelon juice, Versawhip and xanthan gum in a saucepan. Boil for 1 minute
2. Using a funnel, add the hot liquid to a whipped cream dispenser and charge with 2 nitrous oxide chargers
3. Refrigerate for 4 hours

Make Watermelon Ice Cream Base

1. Put sugar and heavy cream in a saucepan. Bring to a boil, then lower heat to medium and simmer 2-3 minutes
2. In a separate bowl, add the egg yolks. For tempering, take some of the hot mixture and slowly ladle it into the egg yolks, whisking to incorporate. Then pour the egg yolk mixture back into the saucepan with the rest of the cream/sugar mixture. Return to stove and simmer 2 minutes.  Remove from heat
3. Pour the pureed watermelon into the large mixing bowl.  Add the heated cream/sugar/egg yolk mixture and whisk to incorporate all ingredients. Set aside

Assemble & Serve

1. Pour the Watermelon Ice Cream Base into a large squeeze bottle and bring to room temperature
2. Fill a bowl with liquid nitrogen and stream the ice cream base into the bowl while stirring so you'll get lots of little ice cream pieces (pearls)
3. In a separate bowl, freeze diced fresh watermelon in 2 cups of liquid nitrogen
4. Strain the liquid nitrogen from the ice cream base and add the ice cream to your serving dishes
5. Scoop some of the frozen diced watermelon on top
6. Shake the canister with the Watermelon Foam and generously top the dessert
7. Garnish with fresh watermelon wedges, fresh mint, mini chocolate chips and powdered sugar