Make sure your ice cream maker container is frozen.

Mix the sugar, milk and cream in a medium sauce pot and heat up on medium heat.

Whisk the egg yolks in a separate bowl

Once sugar has disolved, take a laddle at a time (temper) the milk into the eggs while constantly whisking. Do about 5-6 ladles, one at a time. You don't want the egg to curdle. Now, place all back into pot and turn on heat.

While whisking constantly, you want to get the mixture thicker, more custard like. Using a thermometer is the best way to see if it's ready- temp around 173 F-180

Allow mixture to cool in fridge or place in zip lock bag and put in an ice bath-it's much faster to cool in an ice bath- Just make sure mixture is at least at room temp before placing in the ice cream maker. Ideally, let it cool completely and cold like milk in fridge.

While ice cream is churning, toast the almonds in a skillet for about 5 minutes-watch them as they can go from toasted to burned, in seconds. Or place almonds on a sheet tray in a 350 F degree oven for 5 minutes. Chop the almonds and add just at the end of the churning cycle. When ice cream looks like soft serve. If you place almonds at the beginning, they won't be evenly distributed.