For the brown sugar ice cream:

1. Combine milk and cream in a medium saucepan and bring to a simmer. Remove from heat.
2. Meanwhile put brown sugar in a clean saucepan, larger than the one with the milk, and melt over medium heat. It will be grainy at first and will start to come together and deepen in color.
3. Be careful not to burn it. When it's a deep brown, which will be a few minutes since it's already brown, remove from heat and add the milk mixture. It will bubble up furiously. Be careful. Use a wooden spoon with a long handle.
4. Return to low heat and stir until the caramel is completely melted.
5. In a large bowl whisk egg yolks to mix.
6. Very slowly add hot caramel mixture, just a bit at a time at first, so you don't curdle the eggs.
7. Whisk constantly while adding the rest of the milk mixture and return to the same pan where you made the caramel.
8. Cook it over low heat for about 5 minutes, until it starts to thicken. Be careful not to let it boil.
9. Transfer to a clean bowl and let it cool to room tº. Cover and refrigerate until very cold.
10. Process in ice cream maker according to manufacturer's directions.

For the caramelized fruit:

1. Cut unpeeled peach into chunks. Do the same with the apricots and rinse the blueberries.
2. Heat the wok and add the butter. It will brown immediately.
3. Add the fruit, sugar and cook, mixing a few times, until it starts to brown and has a bright sheen.

For the assembly:

1. Divide fruit between four bowls. Top each with one scoop of ice cream