Halve the apricots and remove the stone. Dice the fruit and mix it with the sugar in a pan. Bring to the boil and cook to a puree while stirring. Puree the apricots in a blender or hand blender, then let cool down completely.
Mix the plain cream yoghurt with the apricot puree and cream and perfume with rose water. Let the mixture freeze in the ice cream maker.
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