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1
Preheat oven to 350 degrees F.
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2
Combine milk and half of the sugar in a large saucepan and heat gently.
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3
Place the almonds on a sheet pan and toast in the oven, shaking the pan occasionally, for 5 to 6 minutes or until almonds are light brown.
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4
Add the almonds immediately to the milk and sugar mixture.
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5
Once the milk mixture comes to a gentle boil, remove from the heat, cover and let steep 30 minutes.
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6
After 30 minutes, place the milk mixture on low heat.
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7
While this is heating, combine the remaining sugar with the egg yolks and either by hand or with an electric mixer, whisk until the eggs become pale in color, about 3 minutes.
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8
Slowly drizzle a little of the hot milk mixture into the egg yolk mixture to increase the temperature of the yolk mixture.
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9
Next, slowly whisk the yolk mixture into the milk mixture.
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10
Cook the mixture over a low heat, stirring constantly.
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11
Once the mixture has thickened and coats the back of the spoon, about 3 to 5 minutes, remove from heat and strain through a find sieve into a high-sided canister.
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12
Add the saffron and amaretto and place in a large bowl of ice water.
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13
Stir occasionally and when completely cool, place in an ice cream maker and churn according to the manufacturer's directions.
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14
The texture will then be best if you transfer the ice cream to another container and place in freezer for at least 3 hours or overnight.
