INGREDIENTS

• 100g roasted sweet almonds
• 250g milk
• 250g heavy cream
• 5 egg yolks
• 50g sugar
• 50g honey

DIRECTIONS

1. Prepare the almond milk: 

   Add 100g of roasted sweet almonds and 250ml of milk to the blender.  

   Blend until the almond milk is smooth and free of any grainy texture, then set aside.

2. Make the egg yolk mixture: 

   In a large bowl, add 5 egg yolks.  

   Add 50g of sugar and whisk until the sugar is fully dissolved.

3. Combine almond milk and egg yolk mixture: 

   Slowly pour the prepared almond milk into the egg yolk mixture.

4. Heat until thickened: 

   Heat the mixture over a double boiler (in a water bath) on medium-low heat.  

   Stir constantly until the mixture thickens slightly, but do not let it boil.

5. Add honey: 

   Once removed from heat, let it cool for a moment, then add 50g of honey and mix well.

6. Whip the heavy cream: 

   In another clean large bowl, add 250ml of heavy cream.  

   Whip the cream until it expands, becomes smooth, and holds its shape.

7. Mix the almond cream mixture with the whipped cream:

   Gradually add the whipped cream to the almond milk mixture, folding gently with a spatula or whisk after each addition to ensure full incorporation.

8. Freeze and set:

   Pour the combined ice cream mixture into a sealable container, smoothing the surface.  

   Place it in the freezer and freeze until solid, usually for at least 4 hours.

9. Serve and enjoy:

   Once frozen, take the ice cream out of the freezer.  

   Sprinkle some crushed nuts on a plate.  

   Use a spoon or ice cream scoop to form balls of ice cream and place them on the nuts. Ready to enjoy!