Burnt Almond and Apricot Ice Cream

• 1 quart English Cream (made with ⅓ cup sugar)
• 2

Chill the English Cream.

Place the apricots in a small saucepan. Cover with the bourbon and enough cold water to cover.

Simmer over moderate heat until the apricots plump up and soften. Cool.

Place the sugar in a small heavy skillet and melt over moderate heat, stirring with a wooden spoon just until it starts to caramelize.

Immediately remove from heat.