Begin by halving and pitting 1 pound of ripe apricots, then chop them into smaller pieces for easier blending. Place the chopped apricots into a blender along with freshly squeezed lemon juice. Blend until smooth, ensuring to scrape down the sides as needed.

In a large mixing bowl, pour in 1 cup of heavy whipping cream and 1 cup of whole milk. Add 3/4 cup of granulated sugar to the mixture and whisk vigorously until the sugar dissolves completely, taking about 2-3 minutes.

Carefully fold the smooth apricot puree into the cream mixture until fully combined. Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 2 hours, or preferably overnight.

Once chilled, pour the mixture into your ice cream maker. Follow the manufacturer’s instructions for churning, typically around 20-30 minutes.

About 5 minutes before you finish churning, toss in any reserved chopped apricots you have set aside for added texture. Gently fold them in to distribute evenly.

If you prefer a soft-serve texture, serve your apricot ice cream immediately. For a firmer consistency, transfer the mixture to an airtight container and freeze for 2-4 hours.