1.Combine ice-cream and nuts in medium bowl; mix well. Divide ice-cream mixture among eight x ½-cup (125ml) moulds. Cover; freeze overnight or until ice-cream is firm.
2.Combine apricots and the boiling water in medium saucepan; stand 30 minutes.
3.Add sugar, cardamom and cinnamon to apricots; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until syrup is reduced by half. Cool 10 minutes.
4.Wipe ice-cream moulds with hot damp cloth and turn out onto serving plates. Serve with apricots and a little of the cardamom syrup.
Ice-cream can be made several days ahead. Apricot mixture can be made a day ahead.Note