Prepare the Apricot Puree: In a medium saucepan, combine the halved apricots, granulated sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook, stirring occasionally, for about 10-15 minutes, or until the apricots are very soft.

Remove the apricot mixture from the heat and stir in the lemon juice. Allow it to cool slightly for 5 minutes, then transfer the mixture to a blender or food processor. Blend until completely smooth.

Strain the puree (optional, for a silkier texture): If desired, press the puree through a fine-mesh sieve into a clean bowl to remove any remaining skins. Let the apricot puree cool completely in the refrigerator for at least 1 hour.

Prepare the Base: In a separate large bowl, whisk together the heavy cream, whole milk, vanilla extract, and a pinch of salt until just combined. Do not over-whip.

Combine and Chill: Gently whisk the cooled apricot puree into the cream mixture until thoroughly incorporated. Taste and adjust sweetness if necessary. Cover the mixture and chill in the refrigerator for at least 2 hours, or overnight for the best results.

Churn the Ice Cream: Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes) until the ice cream reaches a soft-serve consistency.

Harden: Transfer the churned ice cream to an airtight freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals, then cover tightly. Freeze for at least 4 hours to fully harden before serving.