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.
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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.
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