For the ice-cream
Beat the egg yolks and caster sugar. Heat the whipping cream and vanilla seeds on a low heat, stirring.
Pour a little cream onto the yolks, whisk, then add the rest. Return to the pan and cook over a low heat for 5 minutes, stirring until the mixture thickens. Pour into a bowl, add the mascarpone and whisk until smooth. Freeze in a shallow container for 3¼ hours.
For the granita
Put the apricots, sugar, water and lemon juice in a pan. Simmer for 5 minutes then purée in a liquidiser before pressing through a sieve. Stir in the Marsala and freeze in a shallow container for 3 hours.
Scoop spoonfuls of each mixture into a container and pack together. Freeze for 4 hours. Put in the fridge 1 hour before serving.
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