5 hours freezing time! Rinse apricots, cut in half and remove seeds. Steam with 100 ml water and sugar in a saucepan for 10 minutes until soft. Crush apricots, cool.
Stir curd cheese and mascarpone into the apricot puree, season with a little lemon juice. Freeze the mixture in a freezer-proof baking dish with the lid on for 5 hours. Stir occasionally to make the ice cream nice and creamy.
Whip the cream until almost stiff. Arrange 2 scoops of ice cream with whipped cream and chocolate sauce in bowls.
Tip: Feel free to use better chocolate – the more delicious the result!