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1
Fill a large saucepan with water and bring to a boil.
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2
Drop apricots in boiling water, remove saucepan from heat, count to 3, then carefully remove with slotted spoon.
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3
Peel with a small paring knife.
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4
Cut each one in half and discard the pits.
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5
If they are not quite ripe, bring 1/2 cup water to a boil in a heavy saucepan, add the apricots, and simmer 5 minutes.
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6
Drain and reserve liquid.
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7
Process the apricots til smooth in a food processor with a plastic blade.
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8
Add the vanilla and most of the honey.
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9
Add the remainig honey to taste, and add some of the reserved cooking liquid, if necessary, to produce a mixture the consistentcy of heavy cream.
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10
Place 1 cup of this puree in a non-reactive bowl.
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11
Tightly cover and refrigerate.
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12
Whisk egg yolks until thick.
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13
Gradually add remaining puree, whisking constantly.
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14
Transfer to a small heavy saucepan or the top of a double boiler set, over hot water.
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15
Heat over low heat, stirring constantly, until thick enough to lightly coat the back of a spoon- about 5 minutes.
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16
Immediately transfer to a bowl.
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17
Let cool.
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18
Whisk in heavy cream until slightly thickened.
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19
Whisk in the cool custard.
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20
Transfer to an ice cream machine and freeze according to manufacturer's directions.
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21
When the mixture is almost frozen, whisk the egg whites until they hold soft peaks, fold into the custard,and freeze until firm.
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22
Add the liqueur to the reserved puree.
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23
Stir in honey to taste, if desired, and add some of the reserved juice or water, if necessary, to give it a pouring consistency.
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24
To serve:.
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25
Spoon the sauce onto chilled plates.
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26
Place small scoops of ice cream in the center of sauce.
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27
Sprinkle with toasted almonds and blossoms.
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28
Serve immediately.
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29
*Note*.
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30
You can also freeze this in the freezer.
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31
Pour the cooled custard into metal pans and freeze, stirring occasionally, until almost firm.
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32
Whisk the egg whites until they hold firm peaks and fold them into the custard until thoroughly combined.
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33
Freeze until firm.
