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 Take the mint leaves and finely chop them. Using a food blender or food processor or even a traditional pestle and mortar, blend in the sugar and when well mixed together then stir in the crème fraîche. Whisk the 3 egg whites until stiff and fold into the mixture. If you have an ice cream maker, transfer the mixture into that and proceed according to instructions.
If you don't have an ice cream maker put the mixture in a tub in the freezer and beat it with a fork every 30 minutes to break up the ice crystals. As a variation you can grate chocolate or use chocolate chips to make an even more exotic ice cream.Ingredients:
- fresh mint (7 or 8 sprigs)
- 5 tablespoons caster sugar
- 3 egg whites
- 375 ml crème fraîche
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Recipes
