Prepare the Apricot Puree: Combine the chopped dried apricots, water, and lemon juice in a small saucepan. Bring to a gentle simmer over medium heat. Cook for about 8-10 minutes, stirring occasionally, until the apricots are very soft and the liquid has thickened slightly.

Cool the Apricot Mixture: Remove the apricot mixture from the heat and let it cool completely to room temperature. For faster cooling, transfer it to a small bowl and place it in the refrigerator for at least 20 minutes.

Whip the Cream: In a large, chilled bowl, use an electric mixer (handheld or stand mixer with whisk attachment) to beat the cold heavy whipping cream until stiff peaks form. This usually takes 3-5 minutes.

Combine Base Ingredients: Gently pour the sweetened condensed milk and vanilla extract into the whipped cream. Fold them in carefully using a spatula until just combined, being careful not to deflate the air from the cream.

Swirl in Apricots: Gently fold in the cooled apricot puree until just marbled throughout. Do not overmix; you want visible streaks of apricot goodness.

Freeze: Transfer the mixture to a freezer-safe, airtight container (like a loaf pan). Cover the surface directly with plastic wrap to prevent ice crystals, then cover the container tightly. Freeze for a minimum of 6 hours, or preferably overnight, until firm.

Serve: Allow the ice cream to sit at room temperature for 5-10 minutes before scooping and serving.