45 to 50 apricot pits (4 1/2 ounces)
2 cups milk
1 1/2 cups heavy cream
1/4 cup plus 3 tablespoons sugar
7 egg yolks
Wrap apricot pits in a heavy dish towel. On the floor or on a sturdy cutting board, crack pits open using a hammer or a meat mallet, exposing kernels. Watch your fingers.
In a medium saucepan, combine apricot kernels and shells with milk and heavy cream. Bring to a boil; turn off heat and let cool. Chill overnight in refrigerator.
The next day, bring the milk mixture to a boil again and strain through a fine sieve.
Meanwhile, in a large bowl, whisk together the sugar and the yolks until light and fluffy. Whisk about 1/2 cup hot milk into the egg mixture, and then whisk the egg mixture into the milk. Pour into a large saucepan, place over medium-low heat and, stirring constantly with a wooden spoon, cook until thick enough to coat the back of the spoon. Remove from heat immediately. Let cool, and then strain.
Pour into an ice cream maker and follow manufacturer’s instructions.