Apricot Mascarpone Ice Cream


Rating: 3.40 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:









Instructions:

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!

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