LEMON ICE CREAM WITH CHOCOLATE CRUMBLE AND LEAVES OF MENTHOL

Crumble with lemon ice cream with chocolate and menthol leaves

INGREDIENTS for 4pcs.

1 kg of ice-cream
400ml of lemon juice
200ml of water
220g sugar
180ml of liquid fresh cream
5g. di farina di semi di carrube (facoltat5g. of locust bean gum (optional)
Cloves Cedro

METHOD:
Heat the AcquaIN a saucepan with the cream, then add the sugar and the locust bean gum to dissolve and heated up to 85 ° c. Cool the whole placing the bowl containing it in a more 'large container with ice. Following put the bowl in the refrigerator for 4 hours. After this time add the lemon juice, stirring, then pour into an ice cream maker. After 30 minutes you can serve.

PRESENTATION:
Crumble crumble the chocolate over ice cream, decorate with mint leaves and slices of lime. 

IN COLLABORATION WITH::
- Cooks "Italian Federation of Chefs"
- Bartender "Italian Federation Barman"