Place the milk, apricots and cardamom into a saucepan

Bring to blood temperature over a medium heat

Poach the apricots for 5 minutes

Sieve the milk onto the egg yolks and set the apricots aside

Whisk the milk into the egg yolks and return the mixture to your saucepan

Stir with a wooden spoon until a custard forms and remove from the heat

Remove the cardamom pods from the apricots and purée until smooth

Place the custard into a jug and stir in the apricot purée

Cool overnight and then churn in an ice cream churner as per the manufacturer’s instructions