Simmer 568ml cream with vanilla in a saucepan and infuse for ten minutes.
Whisk egg yolks and 150g sugar until pale and thick.
Whisk hot cream into eggs, return to heat, and stir until custard thickens.
Stir in 300g purée, chill until cold, and churn in an ice cream machine.
Preheat oven to 180°C and line a baking tray.
Mix flour, sugar, and baking powder, then gradually incorporate eggs and fold in fruit and nuts.
Divide dough into six pieces and roll into 5cm wide logs.
Flatten logs and bake for 20 minutes until golden.
Cool for 10 minutes, slice into 5mm pieces, and arrange on tray.
Bake for 8 minutes, turn over, and bake for 10-15 more minutes until crisp.
Increase oven temperature to 200°C.
Melt 100g sugar in a pan until it becomes golden caramel.
Stir in 300ml cream, basil, and liqueur, then add apricots and roast for 15-30 minutes.
Serve the ice cream, biscotti, and roasted apricots together.