Remove peel from banana and apple and cut into pieces. Squeeze lemon and drizzle juice over fruit. Rinse and dry the ground ivy. Grind the leaves together with a little bit of whipped cream and the fruit. Season with honey as needed.
Whip the remaining whipped cream until stiff and fold into the puree.
Freeze the mixture in a freezer.
Put the finished ice cream on a plate and cut into portions.
Decorating: melt cooking chocolate in a water bath, touch the leaves at the base of the stem and brush cooking chocolate on both sides with a pastry brush, carefully spread on greaseproof paper and put to cool. Once the chocolate has hardened, carefully dissolve the leaves from the paper and store in the refrigerator, tightly closed, for one night. Then you can use the confectionery to decorate desserts or cakes, or enjoy it directly as a special delicacy. The pleasant taste reminds a little of ginger sticks.
Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!
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