Almond Ice Cream: The day before, make a custard by boiling the milk with one vanilla pod, split lengthwise. Cover and infuse for 15 minutes.
Separate the egg whites from the yolks. In a bowl, whisk the yolks with 250 g powdered sugar until pale and creamy. Gradually add the infused milk and cook over low heat, stirring constantly (do not let it boil). Cool completely, then stir in the ground almonds and bitter almond extract. Chill thoroughly and churn in an ice cream maker.
Puff Pastry: The next day, preheat the oven to 210°C (gas mark 7). Roll out the puff pastry to 2 mm thick. Cut into 2 rectangles, place on a lightly moistened baking sheet, prick with a fork, and bake for 5-6 minutes. Remove, sprinkle with about 50 g powdered sugar, and bake for another 5-6 minutes. Cut each rectangle into 9 pieces.
Halve the apricots and poach for 3 minutes in a syrup made with the remaining powdered sugar and the second vanilla pod, split lengthwise. Drain the apricots.
Assembly: Whip the fresh cream to soft peaks and chill. On 6 pastry rectangles, spread whipped cream and arrange apricot halves. Top with another pastry rectangle, more apricots and cream, and finish with a third pastry rectangle.
Dust with icing sugar and serve with the almond ice cream.
