Apricot Chocolate Sundae
- 250 grams Mascarpone
- 200 grams Whipped cream
- 150 grams Vanilla yogurt
- 4 centiliters Vanilla liqueur
- 1 centiliter Vanilla syrup
- sugar (to taste)
- 1 can Apricot
- 1 tsp cornstarch
- 8 store-bought Ice cream cone
- 4 Tbsps milk Chocolate
In a bowl, whip the cream to soft peaks. Stir together the mascarpone, yogurt, liqueur and the syrup until smooth, Season to taste, adding a little sugar if desired. Fold the cream into the mascarpone mixture and freeze in an ice cream maker according to manufacturers' directions.
Or, spoon the mixture into a wide bowl, freeze 5 hours, stirring vigorously every 30 minutes during the first 2 hours of freezing time.
Meanwhile, drain the apricots and slice, reserving the juice. Place the juice in a saucepan and heat over low heat. In a small bowl, stir the cornstarch with a little cold water until smooth and stir into the boiling juice. Add the apricot pieces, tossing until well coated, remove from the heat and let cool.
Scoop the ice cream into bowls. Add the lukewarm apricot sauce and chocolate chips and serve garnished with waffles.