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1
Preheat oven to 350F (180C).
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2
Place almonds on a cookie sheet and toast for 15 to 18 minutes.
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3
Allow almonds cool.
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4
Meanwhile heat milk in a medium saucepan over medium heat, about 10 minutes, until steaming, do not allow the milk to boil, remove the milk from the heat.
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5
Place 1/2 cup of the toasted almonds into a food processor, process until finely chopped.
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6
Stir finely chopped almonds into the hot milk, mix well and allow to steep for at least 30 minutes.
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7
In a large sauce pan, whisk together egg yolks and sugar, until smooth.
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8
Pour almond milk mixture into egg yolks and sugar mixture, split the vanilla bean into half lengthwise, and add split beans with vanilla seeds into saucepan with all the liquid.
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9
Gently heat over medium heat, stirring constantly using a wooden spoon until the mixture thickens and coats the back of the spoon.
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10
This will take about 15 to 20 minutes.
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11
Transfer into a sieve on top of a medium bowl.
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12
Sieve out the solids, pressing to extract as much liquid as possible.
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13
This should result in a smooth vanilla almond ice cream base.
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14
Refrigerate for at least 4 hours until thoroughly chilled, preferably overnight.
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15
Pour into ice cream maker and process for about 25 minutes.
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16
Follow any specific directions for your ice cream maker.
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17
Add reserved toasted almonds into ice cream maker near the end and process another 3 to 5 minutes.
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18
Place the frozen ice cream in a reasonable sized container.
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19
It can be served immediately, or you can freeze it until it firms up if desired.
