Apricot Ice Cream Sundae
- For the ice cream
- 250 grams Mascarpone
- 200 grams Whipped cream
- 150 grams Vanilla yogurt
- 4 centiliters Vanilla liqueur
- 1 centiliter Vanilla syrup
- sugar (to taste)
For the ice cream: Whip the cream. Stir together mascarpone with yogurt, iqueur and syrup until smooth. Season to taste, if desired, with a little sugar. Fold in cream and pour into an ice cream machine or pour into a wide bowl. Place in freezer and beat vigorously about 4 times during the first 20-30 minutes. Allow to freeze for at least 5 hours.
For the garnish: Drain the apricots. Pour juice into a pan and cut apricot halves into slices. Heat the juice. Stir cornstarch with a little water until smooth and stir into the boiling juice, add the apricot pieces again, set aside and let cool.
Scope ice cream with a spoon into sundae dishes, add lukewarm apricot sauce and serve garnished with pieces of ice cream cones and paper decorations.