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In a 10" skillet, or the like, set over medium-high heat, melt your butter and then gently stir in the brown sugar, kosher salt, almond extract and water. Turn the heat down to medium and put the apricot halves, cut side down, into the hot, bubbling sugar-butter. Cook gently, flipping once and then again (so that cut sides end up back down; you just want to coat the fruit in the good syrup), until the apricots are easily pierced with a knife but are not falling apart, about 4 minutes. Remove from heat, pour apricots and syrup into a glass bowl, and let everything cool. When cool enough to handle, chop the fruit, cover and chill. Reserve the syrup for later in this process. In a 2 quart saucepan set over medium-high heat, stir together the cream and milk and scald; use a thermometer to measure temp and remove the pan from heat when the temperature reaches ~170° F. After removing the pan from heat, stir in the vanilla extract. In a small mixing bowl, beat together the egg yolks, brown sugar and 1/4 cup granulated sugar until well-combined, light and somewhat fluffy. Very slowly, pour a tablespoon or two of the scalded milk mixture into the egg-sugar mix, whisking earnestly the whole time. You need to temper the eggs so go slowly so they don't scramble. Repeat a few more times, and then pour in the rest of the milk-cream. Cover with plastic wrap pressed to the surface, and let cool to room temp. Then put in the fridge for three hours. When well-chilled, pour the ice cream base into a blender and add the reserved chopped apricots (but not their syrup). Blend until most of the apricot chunks are gone. Pour this mixture back into the bowl in which you'd chilled the ice cream base, cover and chill for another hour. In an ice cream maker, pour the chilled apricot ice cream custard and churn for 25-30 minutes. Meanwhile, into the reserved apricot syrup, whisk the Cognac and remaining tablespoon of sugar. Line a loaf pan with foil (going up the sides and leaving some overhang
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Apricot leather sheet — dissolve for amardine drink, pastry filling