• Add cream, milk, sugar, extracts and salt to a saucepan over medium heat. Stir constantly until the sugar dissolves, making sure not to let it stick to the bottom. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove from heat. Add the mascarpone to a bowl and whisk until creamy. Pour the warmed milk mixture over top and whisk continuously until the mascarpone melts into the milk – it will separate at first but continue to stir until it all comes together. Refrigerate until cold, at least 60 minutes.
• Once it’s cold, add the mixture to your ice cream maker and churn according to directions. A few minutes before it’s finishing churning, add in the cake in increments. Once it’s finished churning, use a large spatula to stir in the almonds. Scoop the ice cream into a freezer-safe container then freeze for at least 4 to 6 hours. Let sit for a few minutes before serving so the ice cream can soften.

brown butter crunch almonds

• Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 3 to 4 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds. Return the pan to the burner and heat over low heat. Add the almonds and brown sugar, lightly stirring with a wooden spoon or spatula until the sugar dissolves. Remove the almonds from heat and spread them on a piece of parchment paper to cool completely.