In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour.
Puree the apricot and wine mixture with the sugar, half-and-half, and lemon juice in a blender until smooth. Chill the mixture in the refrigerator for at least 8 hours, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the chopped pistachio nuts.
Recipe adapted from The Perfect Scoop