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1
Pour the milk into a saucepan and bring just to a boil over medium-high heat.
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2
In a large bowl, whisk together the egg yolks and the sugar until the sugar starts to dissolve and the yolks turn light yellow, about 3 minutes.
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3
Gradually whisk in the hot milk, adding it in a thin stream at first so as not to cook the yolks, and then more quickly.
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4
Return the mixture to the saucepan and cook over low heat, without boiling, until the mixture thickly coats the back of a spoon, 4 to 5 minutes.
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5
Remove from the heat and stir in the vanilla and amaretto.
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6
Refrigerate until cool (or chill in a water bath).
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7
Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until golden and fragrant, 7 to 10 minutes.
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8
When the custard is cold, whip the cream to stiff peaks and fold into the custard along with the toasted almonds.
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9
Scrape the mixture into a 9 by 5-inch loaf pan, cover and freeze until firm.
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10
Meanwhile, put the figs, dates, honey, water, lemon juice, and cinnamon stick in a small saucepan and set it over medium heat.
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11
Bring to a simmer and cook for about 10 minutes until the fruit is soft.
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12
Let cool slightly, then remove the cinnamon stick.
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13
To serve, dip the bottom of the loaf pan in a bowl of hot water for 5 seconds.
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14
Put a platter on top and then invert quickly; lift off the loaf pan.
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15
Cut the semifreddo into slices and put the slices on plates.
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16
Spoon the spiced honey and dried fruit over and crumble amaretto cookies over the top for crunch.
