½cupunsalted pistachios(shelled and chopped) (mine were roasted and in pieces)
Instructions
Combine the apricot pieces with wine in a saucepan. Simmer for 5 minutes, remove from heat, cover, and let stand for 1 hour. I wasn't going to make the ice cream yet, so I put them in a container in the fridge.
Combine apricots with wine, sugar, half-and-half, and lemon juice in a blender, and process until smooth. Chill mixture before churning. Or, if you chilled your apricots like I did and your mixture's already cold, churn immediately in your ice cream maker. Mixture will be thick due to the apricots. Add the pistachios during the last few minutes of churning. Scoop into container and freeze for a few hours, until ready to serve.