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1
Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them.
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2
Separate the apricots into halves and discard the pits.
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3
Chop the apricots coarsely and put them in a large glass bowl.
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4
Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them.
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5
While the apricots are standing, prepare the custard ice cream base.
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6
Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
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7
Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.
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8
Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
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9
Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes.
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10
Remove from the heat and add the almond extract.
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11
Let the mixture cool to room temperature, then stir in the pureed apricots.
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12
Freeze in an ice cream maker according to the manufacturer's instructions.
