Lemon sorbet and chocolate chip mint ice cream recipe


Lemon
recipes


Chocolate
recipes
 
 
 

Lemon granita

 

Chocolate chip mint ice cream

  • 4 LEMONS
  • 125 GRAM SUGAR
  • 2 EGG WHITES, beaten until fluffy
 
  • 2 CUPS OF CREAM
  • 6 EGG YOLKS
  • 100 GRAM SUGAR
  • 100 GRAM CHOCOLATE, chopped
  • BUNCH OF MINT LEAVES, cut

Grate the rind off 1 lemon and press the juice out of all four. Bring one cup of water to the boil, dissolve the sugar and simmer for 5 minutes. Allow the syrup to cool down, and stir in the lemon juice and rind and the egg whites. Freeze the mixture 4 hours, break it into chunks and then blend shortly in a food processor.

Mix the egg yolks and the sugar and beat the mixture 5 minutes with an electric mixer. Add the cream and heat the mixture, either au bain marie or in the micro wave, first 30 seconds and then 15 seconds every time. Keep mixing. When the mixture thickens and is hot, take it out and allow it to cool down completely. Stir in the chocolate and mint and freeze for 5 hours, stir every hour, or use an ice cream maker.