Sift flour, spiced and salt into a bowl then rub in butter until crumbly.
Stir in sugar, lemon zest, and sultanas, then bind with egg to form a dough.
Roll dough to 5mm thick and cut into four 10cm rounds and four 2cm rounds.
Cook cakes on a greased griddle over low heat for 30 seconds per side until golden.
Whisk eggs and sugar until pale while heating milk, cream, and vanilla in a pan.
Temper egg mixture with hot milk, return to pan, and stir until custard thickens.
Strain and cool the custard over ice before churning in an ice cream machine.
Stir in 300g crumbled Welsh cakes and spices, then freeze for two hours.
Cook halved apricots with sugar and butter until they become soft.
Serve warm apricots on large cakes with a scoop of ice cream and a small cake garnish.