Combine the honey, sugar, and water in a small saucepan, and set aside.
Beat the egg whites in the bowl of a stand mixer, or with a hand mixer, until soft peaks form.
Heat the honey mixture over low heat, and stir until the sugar dissolves. Raise the heat, bring the syrup to a boil, and boil for two minutes without stirring. Remove from heat.
Slowly pour the hot honey syrup into the beaten egg whites, pouring in a slow steady stream. Continue beating until the meringue has cooled, about 5 minutes.
In a separate bowl, beat the cream with the almond extract until it’s thick and reaches the consistency of sour cream. Fold the whipped cream and almonds into the meringue. Pour it into a freezer-proof container, cover, and freeze overnight or until firm.
Makes about 1 quart
Adapted from The Ultimate Ice Cream Book
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