Remove the pits of about 7 apricots and blend fruit into a puree.
Combine 300 grams apricot puree with 100 grams (1/2 cup) buttermilk. Refrigerate.
Make the base by combining 300 grams milk (1 1/2 cup), 100 grams of cream (1/2 cup) 175 grams sugar, and 100 grams glucose syrup or corn syrup in a medium sauce pan. Heat until it begins to boil, then cool down in a heat proof bowl over an ice bath.
Once cooled down, add the apricot and buttermilk mixture and combine.
Add 1/4 tsp xanthan gum and whisk or combine with an immersion blender. Refrigerate for a few hours or ideally overnight.
Churn in ice cream maker and enjoy right away as a soft serve consistency or freeze for 4 plus hours for a more scoop-able consistency.