Apricot and mascarpone ice cream

Name: Apricot and mascarpone ice cream
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 2 Organic limes; 250 g Mascarpone; 500 g Whole milk yoghurt; 120 g sugar + 2 tablespoons sugar; 1 package Vanillin sugar; 250 g Whipped cream; 1 can(s) (850 ml) Apricots; 7-10 Tbsp Ice cube

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 10

2 Organic limes
250 g Mascarpone
500 g Whole milk yoghurt
120 g sugar + 2 tablespoons sugar
1 package Vanillin sugar
250 g Whipped cream
1 can(s) (850 ml) Apricots
7-10 Tbsp Ice cube

Directions

1
Wash the limes, rub dry. Grate the peel of 1 1/2 limes. Squeeze limes. Mix mascarpone, yoghurt, 120 g sugar, vanillin sugar, lime zest and 4 tablespoons lime juice. Whip cream until stiff and fold in with a whisk.
2
Drain the apricots and puree with 2 tablespoons of sugar. Distribute mascarpone cream and apricot puree in layers in 10 glasses. Stir gently with a teaspoon to create streaks. Glasses min.
3
Freeze for six hours, preferably overnight.
4
To serve, place ice cubes on a waterproof tray or in an ovenproof dish. Place glasses inside.