Apricot ice cream “Tschelatti”

For 4 people

300 g apricots from the Vinschgau / Val Venosta Valley
100 ml lute sugar
150 ml cream
100 ml milk
50 g mascarpone

Remove the apricot pits and puree the apricots with the sugar with a hand blender. Add the cream, milk and mascarpone and mix thoroughly.
Pour into the ice cream maker and after about 20 minutes the ice cream is ready. Decorate with fresh apricots and serve.
Without the ice cream maker, whip the cream until stiff and fold into the mixture. Pour into a mould and freeze for about 4 hours.

TIP: The apricot ice cream tastes delicious in combination with apricot strudel.