Apricot and mascarpone ice cream

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1.

Wash the limes, rub dry. Rub the zest of 1 1/2 limes. Squeeze the limes. Mix the mascarpone, yoghurt, 120 g sugar, vanilla sugar, lime zest and 4 tbsp lime juice. Whip the cream until stiff and fold in with the whisk.

2.

Drain the apricots and puree with 2 tablespoons of sugar. Spread the mascarpone cream and apricot puree in layers in 10 glasses. Mix gently with a teaspoon so that streaks appear. Freeze glasses at least.

3.

6 hours, preferably overnight.

4.

To serve, place ice cubes on a waterproof tray or in a baking dish. Put glasses in.