Apricot and mascarpone ice cream recipe

61 ratings Rate
  • Serves 12
  • 30 mins
  • 380 calories / serving
  • Freezable
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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.

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  • 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
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  • Energy 1574kj 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

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