Ice cream: The day before, prepare a custard:boil the milk with a vanilla pod split in two. Cover and steep for 15 minutes.
Separate the egg whites from the yolks.
In a bowl, whisk the egg yolks with 250 g of sugar until the mixture whitens, gradually pour in the milk and return to low heat, stirring constantly ( the cream should not boil). Let cool. Add the ground almonds and the extract. Place the cold cream in an ice cream maker in the fridge.
Puff pastry: The next day, preheat the oven to 210°C (th-7).
Roll out the dough with a rolling pin to a thickness of 2mm. Cut out 2 rectangles, place them on the slightly moistened baking sheet, prick the dough with a fork and put in the oven for 5/6 minutes. Take out of the oven and sprinkle with sugar (about 50 g), put back in the oven for 5/6 minutes. Cut each of the rectangles into 9.
Cut the apricots in half, poach them for 3 minutes in a syrup to which the remaining sugar has been added and the other vanilla pod, split in half.
Drain the fruit from the syrup.
Finishes: Whip the fresh cream into whipped cream, place it in the fridge. On 6 rectangles of dough spread a little whipped cream. Drop the apricot halves. Cover with another rectangle of pastry, a new layer of apricots and whipped cream, finish with a rectangle of puff pastry.
Sprinkle with icing sugar, serve with almond ice cream.
