Apricot and mascarpone ice cream recipe

61 ratings Rate
  • Serves 12
  • 30 mins
  • 380 calories / serving
  • Freezable
Add this recipe to your binder.
Apricot marscarpone ripple icecream hero

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.

See more dessert recipes

  • Ingredients

  • For the ice-cream

  • 4 eggs yolks
  • 75g caster sugar
  • 500ml whipping cream
  • seeds of 1 vanilla pod or ½ tsp vanilla essence
  • 400g mascarpone
  • 250g ripe apricots, stoned and halved
  • 100g (3 1/2oz) granulated sugar
  • 75ml (3fl oz) water
  • 50ml lemon juice
  • 1tbsp Marsala
  • Energy 1575kj 380kcal 19%
  • Fat 33g 47%
  • Saturates 21g 105%
  • Sugars 19g 21%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 17.9g Protein 3.2g Fibre 0.5g


You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.