Prepare water and pour on the herbs, infuse for 7 minutes and strain. Fill up again with water to 1 dl and mix in the other ingredients. Freeze for at least 2 hours in a shallow container and stir with the whipped cream without bubbles forming. Pour into a
in a soup plate and arrange the ice cream -crushed or scraped off with a fork. Sprinkle sparingly with mint and rue.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!