Step 1

Cube the honeydew melon. Place in a blender along with the lemon juice and pulse to a fine consistency.

Step 2

In a bowl, blend the quark with the honey until thoroughly combined. Stir in the honeydew puree and vanilla until combined. Beat the heavy cream in a bowl until stiff peaks form. Beat the egg white in another bowl until the peaks are stiff and glossy. Gently fold the whipped cream and meringue into the honeydew mixture.

Step 3

Put the mixture in a shallow dish and place in the freezer until set, about 4 hours.

Step 4

Stir the ice cream every 30 minutes to prevent ice from forming.

Step 5

Serve a few ice cream scoops in dessert bowls. Garnish with fresh mint and a piece of vanilla bean.