Preheat oven to 220C (425F). Cut the apricots in half, remove the seed, and place the halved apricots, cut side up in a baking dish. Sprinkle them with sugar and the ras al hanout. Roast them in the oven until they are caramelised (as shown in the picture above). Let them cool for 20 minutes. Puree the apricots, honey and any juices from the baking dish in a food processor or blender. Transfer to a bowl and mix with 1/2 cup of the cream, lemon juice and vanilla. Mix well and set up in an ice bath with a strainer on top.
Meanwhile scald the remaining 1/2 cream and 1/2 cup of whole milk, talking care not to boil it. In the bowl, beat the egg yolks and 1 tablespoon of sugar until creamy. Temper the eggs with a scoop of the hot cream and slowly add the rest. Place the egg-cream mixture in a clean saucepan and cook at medium heat, whisking constantly, until the mixture is thick enough to coat the back of spoon.
Pour the cooked custard through the strainer, discarding the solids, into the cooled apricot mixture and whisk all together. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and put in the refrigerator for about six hours.
While the custard cools, toast the almonds on a cookie sheet in a 200C (400F) oven for about 5-10 minutes, shaking them halfway through to prevent burning. Once they have cooled, cut the almonds in half.
When the custard is cold, place it in a ice cream maker, and follow the manufacturer's instructions. Add the almonds during the last minute or two of churning. Transfer to the freezer and eat when ready.