Combine the cream, almond milk, egg yolks, and sugar in a double boiler and whisk everything until combined. Cook over simmering water, stirring frequently, until slightly thickened and the mixture lightly coats the back of a spoon, about 10-15 minutes.
Remove from the heat and stir in the extract, a teaspoon at a time, until you reach the desired level of almond taste. Refrigerate mixture until completely chilled.
Process in an ice cream machine according to manufacturer's directions, then stir in the almonds. Spoon into a covered container and freeze until firm.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2014/07/almond-ice-cream/