Instructions: Chop the mint leaves very finely, then put into a blender with the sugar.

Blend until well mixed. Stir the sugar and mint mixture into the creme fraiche. Fold in the egg whites. Put into a freezer container and freeze for at least 4 hours.

Creme fraiche is a lightly cultured cream with a consistency between sour

(soured) cream and heavy (double) cream. If unavailable, you can substitute two parts heavy cream mixed with one part sour cream; leave in a warm room for 5 - 6 hours until thickened, then stir, cover and refrigerate.

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