For the chocolate apricot ice cream, beat the yolks, egg and sugar until very foamy. Melt the chocolate, add and fold in thoroughly.
Fold in the stiff whipped cream as well. Finally, carefully fold in chocolate shavings. Puree the apricots.
Pour half of the chocolate mixture into a mold, pour the apricot puree on top. Then pour in the rest of the chocolate mixture.
Freeze the chocolate-apricot ice cream for at least 4 hours.
Preparation Tip:
Instead of chocolate apricot ice cream, you can try the recipe with other fruits to taste.
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