How to cook
Clean the apricots from their seeds, wash them and cut them into pieces. Add the thick yoghurt and sugar to them.
Blend them into a smooth, fluffy and homogeneous mixture. You can do this using a blender.
Close the finished yogurt mixture tightly in a box or bowl covered with cling film. Put it in the freezer and take out t every 30-60 minutes to beat it again - I do this with a wire whisk. If you have an ice cream machine, use it.
When the ice cream is frozen enough, distribute it in bowls or cups and serve it with a garnish of fresh mint leaves.
In case you haven't been able to stir the yogurt ice cream often as directed, don't worry. Before serving, leave it to defrost a little at room temperature and then blend it with a blender to make it smooth and creamy.
A great and fresh dessert, which is perfect for the hot summer days and evenings!