Salted Almond & Honey Ice Cream - blanched almonds

Method

• Preheat oven to 375 degrees F. On a baking sheet, spread the almonds in a single layer and toast them for 10 to 12 minutes, or until they're golden brown.
• (Optional) To make honeyed almond brittle: In a small skillet, toast 3/4 cup coarsely chopped (or sliced) almonds until they just start to color -- then add 3 T honey and a pinch of sea salt. Stir frequently over moderate heat until almonds are golden and coated with honey, about 4 minutes. Take off the heat, and using a spatula, spread in a even layer on a plate or cookie sheet lined with parchment and sprayed with non-stick spray, so the brittle doesn't stick. When cool, break into small pieces.
• To make the ice cream base: Whisk together the egg yolks and 1/3 cup sugar until the mixture is pale yellow.
• Meanwhile, in a large saucepan, whisk together heavy cream, whole milk, honey, and the remaining 1/3 cup sugar over medium-high heat until the sugar dissolves and small bubbles start to form. Stir in almonds, cover, and remove from heat. Let sit for about 1 hour, or until infused with almond flavor. Taste and let sit longer if you want a stronger flavor. Strain it through a fine-mesh sieve into a bowl and discard the almonds (or save them for a snack).
• Put the milk/cream mixture back in the saucepan, bring it to a simmer, then remove from heat. Add a little to the egg yolk mixture to warm it, starting with a few drops, then a slow and steady stream, about 1 cup total. Whisk constantly to prevent the egg yolks from curdling. Pour the egg yolk mixture back into the remaining hot milk/cream mixture; whisk together to combine.
• Return the custard to the stove and cook it over low heat, stirring constantly with a heatproof spatula, until it thickens enough to coat the spatula, about 7 to 10 minutes. If using an instant read thermometer, it should read around 170 degrees F (77 degrees C). Immediately take the saucepan off the heat, and strain the custard mixture through a fine-mesh sieve into a large bowl. Stir in the almond extract, salt, and amaretto (if using).
• Let the custard cool to room temperature, then refrigerate it at least 4 hours or overnight. (I sometimes accelerate this chilling process by putting the bowl in the freezer for 45 minutes or so - but set a timer so you don't forget about it. You want it to chill, not freeze!)
• To freeze the ice cream: Transfer chilled custard mixture to the bowl of your ice cream mixture, and freeze according to the manufacturer's instructions. If opting to mix-in honeyed almond brittle, fold into the freshly-churned ice cream. Transfer into an airtight container, and place a piece of plastic wrap directly over the surface to prevent crystals from forming. Cover and freeze until firm, about 2 hours. Ice cream should keep well for up to 2 weeks.