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.
