I’d suggest peeling your apricots before pulping them.
From a box sold in Canby, Oregon.
Apricot Mousse
2 c. thick apricot pulp
1-1/2 c. cream
1-1/2 c. powdered sugar
few grains salt
Combine fruit and sugar; fold in whipped cream.
Black Walnut Ice Cream
2/3 c. sugar
1 Tablespoon flour
1/2 tsp. salt
1/2 tsp. vanilla
3-1/2 c. coffee cream
2 eggs
1 cup ground black walnuts
Mix sugar, flour, salt. Add 2 c. cream. Cook 10 minutes in double boiler. Stir constantly and cook 5 minutes longer.
Add remaining cream and cool. Stir in nuts and vanilla and freeze.