Mango, Mint and Lemon Ice Cream

Separate  eggs. Add egg whites and sugar to a metal bowl. (Save yolks for another use.)

Pour water in a pot to about 1 inch deep to create a water bath. Place the metal bowl over the pot; it should not touch the water.

With a whisk, beat egg whites and sugar over medium heat until stiff and glossy. Remove the bowl from the water bath.

Divide the egg whites into 3 portions.

Peel and halve mango and remove the pit. Reserve half of the mango and finely chop the other half.  Puree chopped mango with an immersion blender and fold in 1 portion of egg whites.  

In another bowl, mix buttermilk and sour cream until smooth. Fold in the remaining 2 portions of egg whites.  Divide the mixture into 2 portions.

Rinse lemon with hot water, dry with paper towels and zest few strips of lemon peel from half. Set aside. Grate remaining half of lemon.

Cut lemon in half and squeeze. Mix 1 teaspoon of lemon juice and lemon zest with 1 portion of the egg white and sour cream mixture.

Rinse mint, shake dry, and pick off the leaves. Set some aside and finely chop the rest. Mix mint with 2-3 drops of mint oil or extract. Add to the remaining portion of the egg white and sour cream mixture.

Cover all 3 mixtures with plastic wrap or aluminum foil and freeze for about 2 hours, mixing about every 30 minutes with the immersion blender.

When ready to serve, cut the reserved mango into wedges. 

Thaw ice cream briefly. Shape ice cream with a small ice cream scoop and distribute flavors in 4 glasses or bowls.