Apricot Ice Cream with Fresh Apricots

Instructions:

1. Combine diced apricots, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the apricots break down and the mixture thickens into a syrupy consistency. Stir in vanilla extract and remove from heat. Let this cool completely.
2. Pour the cold heavy whipping cream into a chilled bowl. Beat on medium-high speed until stiff peaks form.
3. In a separate bowl, whisk the chilled condensed milk with vanilla and almond extracts until smooth.
4. Gently fold the whipped cream into the condensed milk using a silicone spatula with a 'cut and fold' motion to avoid deflating the air.
5. Pour half of the base into a parchment-lined 9x5 inch metal loaf pan. Dot the surface with half of the cooled apricot reduction.
6. Repeat with the remaining base and apricot, then use a knife to swirl the fruit into the cream to create a marbled pattern.
7. Smooth the top with a spatula and cover with plastic wrap, pressing the wrap directly onto the surface. Freeze for at least 6 hours or overnight until firm.