For the chocolate ice cream, chop 200 g of chocolate and melt over a hot water bath. Let it cool down a little. Chop the rest of the chocolate and set aside. Halve the vanilla pod lengthwise and scrape out the pulp.
Separate eggs. Whip egg whites and cream separately until stiff. Whisk egg yolks, sugar and vanilla pulp with the whisk of the hand mixer for about 5 minutes until creamy. Stir in melted chocolate. Carefully fold in the cream and beaten egg whites one after the other in portions, finally fold in chopped chocolate.
Prepare the ice cream machine according to the instructions, pour in the mixture and let it freeze. If no ice cream machine is available, pour the mixture into a box mould rinsed with cold water (approx. 1 litre capacity).
Freeze for at least 4 hours. Stir the ice cream mixture regularly.
Wash the peaches, grate them dry and cut them in half along the core. Remove seeds, cut peach halves into pieces and freeze for at least 3 hours.
Remove chocolate ice cream from the freezer about 10 minutes before serving.
For the peach sorbet, wash lime hot, grate dry and finely grate the peel. Halve the lime and squeeze the juice. Wash lemon balm, shake dry and chop finely, except for a little to garnish.
Finely puree the agave syrup, chopped lemon balm, lime juice and zest, except for a little to garnish, with the peaches in a blender. Immediately cut out into 4 large balls and arrange in small bowls.
Decorate with the rest of the lemon balm and lime rubbing.
Cut 8 balls out of the chocolate ice cream. Arrange in small bowls. Decorate with chocolate sauce and rolls.