Technical Stages :

• Crush the almonds with 75 g sugar, bitter almond oil and orange flower water.
• Mix to form a dough, keep aside.
• Whisk the egg yolks with the remaining sugar until pale and thick and keep it aside.
• Bring the milk with the vanilla and cinnamon to a boiling point.
• Pour on the egg yolks, cook à la nappe, add the crushed almonds, let it soak for at least 15 minutes.
• Pass through a chinois sieve, combine with the double cream, candied fruits and roasted almonds. Put in an ice cream machine and add the whipped cream at the end of the mixing-freezing process.
• Keep in the freezer compatment of your fridge.