Preheat oven to 400 degrees F.
To make caramel mixture put 1 cup of sugar in a large heavy bottom pot. On a high temperature begin to cook sugar until it turns into a dark amber colour and begins to smoke. About 8 to 10 minutes. Tilt pot several times to blend sugar but do not stir. Remove from heat immediately and add ¼ cup of cream. Cover and let cool slightly. Stir thoroughly and add ¼ cup Cognac.
Pour 1½ cups milk and ½ cup sugar into a medium pot. Bring it to a boil. In another bowl stir together the corn starch and ½ cup milk until well blended. When first amount of milk begins to boil pour in the starch mixture. Whisk briskly on low heat for about 2 minutes until mixture is thoroughly boiling.
To temper the egg yolks, put them in a small bowl. Continuously whisk egg yolks and pour approximately 1/4 cup of the hot milk onto the yolks. Off the heat, quickly add the tempered yolks back into the hot milk and stir with wooden spoon. Return to very low heat for another 2 minutes stirring continuously. Remove from heat. Add caramel mixture and the last ½ cup of milk. Strain. Freeze following manufacturers directions for ice cream maker.
Melt chocolate over a double boiler and set aside.
Butter and flour a Madeleine mould and set aside.
Sift together icing sugar, flour and almonds in a medium bowl. Set aside.
Whisk egg whites in a medium bowl until frothy. Add to flour mixture and whisk until blended. Whisk in cooled chocolate, honey and melted butter. Spoon mixture into mould and refrigerate until batter stiffens about 20 minutes. Bake for 12 to16 minutes or until set. Cool.
Soak the apricots in remaining Cognac for at least 30 minutes or until gelato is ready.
Apricots can be warmed slightly before pouring over gelato. Serve gelato with Madeleines.