How to make
Put 6 small cups or 3 large ones (or bowls) in the freezer to chill. Whip the cream into a fluffy cream. For perfect results it must be cold, if yours is not keep it in the freezer for 15 minutes before you start working with it.
Separately, beat the mascarpone with the sugar and gradually add the strained yogurt. Add the whipped cream little by little to the resulting cream, by stirring with a spatula, until a homogeneous mixture is obtained.
Add the lime juice and peel, mix gently without sudden movements and store the mixture in the refrigerator.
The apricots are washed and their pits are removed. Place them halved in a pot along with the sugar and the seeds from the cardamom pods. Pour very little water and heat them over low heat. As soon as they start to release their juice and the sugar melts, increase the heat to moderate and cook them for 7-8 minutes.
Wait a few minutes and blend them into a smooth puree. Wait at least 15 minutes for the puree to cool and then proceed to the next step. As it cools, stir it from time to time, so that it does not form a crust.
Remove the iced cups from the freezer and fill them, by alternating the cream mixture and apricot puree. Finally, use a spoon to mix the layers in the cups, in order to make them look more beautiful.
Store them in the freezer for 3 hours. During this time, they will harden well, but the inside of the ice cream will still be creamy, which is the best option for its consumption.
If the ice cream is left longer it will harden a lot and it will still be nice, but the first option is preferable. For very hard ice cream, simply take it out and leave it for 15 minutes at room temperature before serving.
Fresh, creamy and very tasty!
Enjoy!
