-
Slice the rind off the lemons with a
potato peeler, then squeeze them for juice.
-
Place the lemon rind and sugar in a
food processor and blend finely.
-
Add the cream, yogurt and lemon juice
and process thoroughly.
-
Pour the mixture into a mixing bowl and
add the meringues, roughly crushed.
-
Reserve one of the mint sprigs and chop
the rest finely.
-
Add to the cream and lemon mixture.
-
Pour into a 1 1/4 quart glass bowl and
freeze for 4 hours.
-
When the ice cream has frozen, scoop
out the middle and pour in the grated mint chocolate, reserving a little
for the garnish.
-
Replace the ice cream to cover the
chocolate and refreeze.
-
To turn out, dip the basin in very hot
water for a few seconds to loosen the ice cream, then turn the basin
upside down over the serving plate.
-
Decorate with grated chocolate and a
sprigs of mint.
