Bring the milk and the cream just to the boil.
Whisk together the egg yolks, sugar and almonds. Pour the hot milk and cream over the egg mixture and whisk. Return to a clean pan on the stove, stirring with a wooden spoon until it coats the back of the spoon—do not boil. Allow to cool.
When it has reached the correct consistency and has cooled, add the cake and brandy. Place into an ice cream machine or the deep freeze. If using the deep freeze, bring out from time to time and stir.
© 1984 All rights reserved. Published by Jon Croft.