50 minutes, plus 2 hours steeping, plus 2 to 3 hours chilling
1/2 cup almonds, unblanched
2 cups cream
1 cup milk
1/2 cup honey
4 egg yolks
1/2 teaspoon almond extract
1. Heat the oven to 350 degrees and toast the almonds on a cookie sheet until dark brown, about 15 to 20 minutes. Chop the almonds until medium coarse and set aside.
2. Bring the cream, milk and honey to a boil in a medium saucepan, stirring constantly. Remove from heat and add the almonds. Steep for 2 hours.
3. Strain the cream mixture into another pot to remove the almonds. Bring the strained mixture to a boil over medium heat and temper the yolks by slowly whisking them into half a cup of the hot cream mixture. Return the egg yolk mixture to the pot.
4. Cook until the base thickens slightly, about 2 to 3 minutes. Strain, add the almond extract and chill for 2 to 3 hours or overnight.