1 pt. heavy whipping cream
Sugar
3 oz. Amaretto biscuits
Amaretto
1 can apricots

Put Amaretto biscuits in blender until fine. Sieve the amaretto crumbs and keep the thicker crumbs for decoration. Soak the fine, sifted crumbs in approximately 3 tablespoons of Amaretto.

Whip the cream with sugar to taste until stiff. Spoon in the Amaretto with crumbs. Spoon this mixture into a cake pan and put in freezer overnight.

SAUCE:

Put undrained apricots in blender until smooth.

Take ice cream from freezer and put the cake pan in hot water for a few seconds. Turn over onto plate.

Slice the ice cream and put each slice on a plate. Pour apricot sauce around ice cream. Decorate with leftover biscuit crumbs.