makes two 6" crisps

for the apricot filling:

2 lb apricot
1/2 cup sugar
1/4 cup brown sugar
1 tbs all purpose flour
1 tsp cornstarch
pinch of kosher salt

for the streusel: 

2 cup all purpose flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup turbinado sugar
1/2 tsp baking powder
pinch of kosher salt
2 sticks butter
1 tsp turmeric

for the bay leaf + green peppercorn ice cream:
1/4 cup corn syrup
1 cup sugar
1/4 tsp salt
4 cup whole milk
1 1/2 cup heavy cream
1 tbs milk powder
10 bay leaves
20 green peppercorns
6 egg yolks

FOR THE APRICOT CRISPS:

1. Preheat the oven to 350*F
2. Combine all ingredients except for the apricots in a large bowl and lightly mix
3. Wash, pit, and roughly chop the apricots
4. Add the apricots to the bowl of dry ingredients until apricots are coated in the mixture
5. Transfer mixture into a baking dish - I love to use cast iron pans :)

FOR THE STREUSEL:

1. Cut the butter into cubes and place in the freezer
2. Combine all dry ingredients in a large bowl
3. Add the cold butter to the dry ingredients
4. Start mixing in the butter with your fingers - firmly pressing the cubes of butter to start flattening them, your hand muscles that you did not know you had will start to get reallllly tired - keep going!
5. Once you get the streusel to a sandy texture, clump together and place on top of the apricot filling
6. Bake for 45 minutes until the top is golden brown and apricot filling is bubbling up on the sides

FOR THE BAY LEAF + GREEN PEPPERCORN ICE CREAM:

1. Combine all ingredients in heavy bottom sauce pot
2. Heat on low heat - low and slow here
3. Mix occasionally to ensure the milk does not scald
4. Bring to just before a simmer and temper in the yolks. *To temper - you want to add a small amount of hot liquid to the yolks and mix well, this brings the two parts to an equal temperature before adding back into the hot liquid. This ensures that you don't coagulate the yolks before they are fully incorporated into the liquid. 
5. Once yolks are in, stir constantly until slightly thickened - you should hit 80*C/176*F. Remove from heat and strain.
6. Cool as quickly as possible - I use an iced bain marie -- aka an ice bath. *You'll want to have this iced bain marie set up prior to cooking your ice cream base to ensure this process happens as quickly as possible. The larger bottom bowl should be filled with ice and a bit of water to ensure all parts of the smaller bowl are chilled. The smaller bowl should fit inside the ice bath (without tipping over!) - this will cool your ice cream base incredibly quickly.
7. Once cool, transfer to air tight container and chill 4-24 hours (longer the better)
8. Spin the ice cream base in your chosen ice cream machine
9. Transfer to air tight container and freeze for at least 4 hours.
10. Top your apricot crisp with a couple scoops of ice cream and enjoy!