- PREP TIME: 10 minutes
- SERVES: 10
- Combine eggs, sugar, vanilla and lemon myrtle in a blender with a whisk attachment and whisk until it is thick and doubled in volume.
- In another bowl whip cream until soft peaks, then fold through, then add the chopped apricots and stir through with a wooden spoon.
- Pour this into a freezer safe container and freeze until almost frozen. Remove, then stir through again and re freeze, repeat three more times, then freeze until ready to use.