Heat the milk and vanilla in a small saucepan, do not let it come to the boil. Place the yolks in another bowl with the sugar and mix. Cool the yolks with a splash of the previous mix and blend. Then add the cooled egg yolks to the pot with the rest of the milk and mix until it thickens at a low temperature. Let cool in a bowl with ice.

Once cooled, semi-whip the cream and add to the mix.

Fill the Classic Creamy ice cream molds and freeze for 4-5 hours.

Melt the milk chocolate in the silicone container for 10-20 second intervals at full power in the microwave. Repeat until the chocolate has melted. Add coconut oil to the chocolate and mix until it is even.

Remove the ice cream from the mold and dip it in the milk chocolate. Sprinkle over the almonds and dip them in chocolate again. Leave to rest until the chocolate hardens, ideally on a silicone mat .

Your almond ice creams are ready to enjoy!