Apricot and Mascarpone Ice Cream Recipe

A delicious easy to make dessert with a soft taste plus looks great for a summer supper

 Serves 12 - 30 mins


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

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.

Recipe courtesy of Tesco 
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