Mango Mint Lemon Ice Cream

Ingredients

• 2 egg whites (male)
• 75 g sugar
• 400 g ripe mango (1 ripe mango)
• 220 ml buttermilk
• 150 g sour cream (10% fat)
• 1 Organic lemon
• 4 sprigs Mint
• mint oil (pharmacy grade)

Instructions

1. 1.

   Separate the eggs, place the whites and sugar in a metal bowl. (Use the yolks elsewhere.)

2. 2.

   Fill a pot about 3 cm high with water for a bain-marie. Hang the metal bowl in the pot so it does not touch the water.

3. 3.

   Whisk the egg whites and sugar over medium heat with a whisk until stiff, glossy meringue forms; the water should not boil. Remove the bowl from the bain-marie.

4. 4.

   Let the meringue cool slightly, then divide it into three portions of warm meringue.

5. 5.

   Halve the mango, set one half aside. Cut the flesh off the second half, peel and finely dice. Puree with a stick blender and fold in one portion of meringue.

6. 6.

   Whisk buttermilk and sour cream until smooth. Fold in the remaining meringue portions, then split the mixture in half.

7. 7.

   Rinse the lemon hot and dry it with paper towels. Grate half of the zest finely.

8. 8.

   Halve the lemon and juice it. Mix 1 tsp lemon juice and the zest with one half of the ice cream base.

9. 9.

   Wash the mint, shake off excess water and pluck the leaves. Set a few aside, finely chop the rest. Stir in 2–3 drops of mint oil into the remaining ice cream base.

10. 10.

    Fill each of the mango, lemon and mint mixtures into freezer-safe bowls. Cover with cling film or foil and freeze for about 2 hours, stirring every 30 minutes with a stick blender.

11. 11.

    Meanwhile peel the remaining half of the mango and cut it into slices.

12. 12.

    Let the ice cream thaw briefly so it is easier to shape. Using a small scoop, form four balls from each flavor and place them in four glasses or bowls.

13. 13.

    Garnish with mango slices, mint leaves and optionally strips of lemon zest, then serve immediately.