Program your oven to 375°F.
Cut the apricots into half, remove the pit, and cut each half into 4.
Place the sliced apricots onto a parchment-lined cookie sheet and grease a sheet pan or line with parchment paper.
Add the lemon juice, sprinkle three tablespoons of brown sugar.
Bake the apricots for15-20 minutes until the apricots juices are released, and the apricots are slightly caramelized.
Allow the apricots tocool before placing them into a blender and processing it into a puree.
Place the remaining brown sugar, maple syrup, heavy cream, half and half, and sea salt into a saucepot over a medium-low flame.
Stir the cream mixture and scald it for 5-7 minutes until the sugar crystals have dissolved and bubbles form around the perimeter of the cream.
Remove the cream mixturefrom the heat and pour it into a bowl. Stir in the pureed apricot and apricotextract and cover it with plastic wrap.
Chill the apricot ice cream base in the fridge for 4-6 hours or overnight, then churn the ice cream in an ice cream machine according to the manufacturers.
Transfer the apricot ice cream to a freezer-safe container and freeze it for 4-6 hours before scooping.