Before turning on the heat, whisk the 6 egg yolks in the cold saucepan until evenly yellow and fluid.

Whisk in 1 cup of the homemade coconut milk and the 1/4 cup raw honey. Sprinkle the gelatin evenly over the mixture, then whisk again.

Set the saucepan over medium heat. Whisk constantly for about 5 minutes, scraping the bottom and corners, until the mixture reaches 170°F. Remove it from the heat immediately; it should coat the whisk lightly without curds or oily separation.

Transfer the custard base to a heat-safe bowl. Cool for 20 to 30 minutes, cover, and refrigerate overnight.

Mash 4 of the pitted apricots into irregular raw chunks. Put the remaining 4 apricots and 1 tablespoon filtered water in a saucepan and heat gently until completely soft, then mash or puree them into a thick sauce.

Fold the raw apricot chunks into the cooked apricot puree. Taste and add a little additional raw honey only if the ripe fruit needs it. Transfer to a heat-safe bowl, cool for 20 to 30 minutes, cover, and refrigerate overnight.

The next day, whisk the chilled custard base until smooth. Blend or whisk in the remaining 2 cups homemade coconut milk, the homemade vanilla extract, and the optional vanilla-bean caviar until uniformly pale cream with no gelatin pockets.

Transfer the base to a freezer-safe glass or ceramic bowl. Freeze and stir thoroughly every 10 minutes, scraping the firmer edges into the center, until the base is thick and scoopable.

Reserve a little apricot mixture for topping if desired. Briefly fold the remainder through the ice cream so visible apricot ribbons and soft chunks remain instead of disappearing into a uniform puree. Serve when scoopable or cover and freeze.