Look at page 251 of “My Bombay Kitchen: Traditional and Modern Parsi Home Cooking” by Niloufer Ichaporia King for a fantastic dried-apricot ice cream recipe (I’ve made it several times), garnished with the almond-like kernels of the apricots. Or, the web is rife with fresh apricot ice cream recipes (e.g., http://cooking.nytimes.com/recipes/9835-apricot-ice-cream).
I know, I know, you all want to buy the ice cream – peach, apricot, whatever – already made, not make it from scratch, but sometimes you got to do what you got to do.
