Preheat oven to 350 degrees.

In a mixer fitted with the paddle attachment, combine butter, spread, and sugars.

Beat until pale, then add eggs, one at a time, mixing thoroughly between each addition.

In a separate bowl mix flour, oats, baking soda, salt, and cinnamon.

Gradually mix dry ingredients with the wet ingredients.

Scoop out 1 inch balls and place on a lined cookie sheet.

I used parchment paper so I did not grease it, but if you do not use parchment I would suggest greasing the pan.

Bake for 10-12 minutes.

Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them.

Separate the apricots into halves and discard the pits.

Chop the apricots coarsely and put them in a large glass bowl.

Sprinkle with ¼ to ½ cup of the sugar; stir and let stand for 1 hour, then puree them.

While the apricots are standing, prepare the custard ice cream base.

Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.

Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan.

Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot. Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.

Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes.

Remove from the heat and add the almond extract.

Let the mixture cool to room temperature, then stir in the pureed apricots.

Freeze in an ice cream maker according to the manufacturer's instructions