Whisk buttermilk together with sugar and egg yolks and cook over a double boiler until thick, about 10 minutes, stirring constantly. Remove from heat, stir in heavy cream and vanilla, and refrigerate until well completely chilled. Process in an ice cream maker according to manufacturer's direction. When the ice cream reaches the consistency of soft serve ice cream, scoop it into a large bowl and stir in almonds. Place in a covered container and freeze in the freezer until completely firm.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/04/buttermilk-ice-cream-with-marcona-almonds-crazy-good/