1 3/4 cups heavy cream
1 cup granulated sugar
1/4 cup boiling water
1 1/2 teaspoons chopped fresh mint leaves
2 eggs
1 3/4 cups heavy cream
1 cup granulated sugar
1/4 cup boiling water
1 1/2 teaspoons chopped fresh mint leaves
2 eggs
1
Place the mint leaves in a small bowl and pour the boiling water over them
Let it infuse until cooled and then strain
2
Beat the egg whites until frothy, reserve one yolk and discard the other
Add the sugar gradually, beating well after each addition
Join the reserved yolk and beat some more
Add the cold mint and mix without beating
3
Divide the mixture, whisking well the heavy cream and mixing it with the mint creme
Pour into a mold, cover, and freeze for 12 hours or until firm.
