Creme brulee ice cream (helado de crema catalana)

Basically I made a creme brulee with this recipe from the Catalan TV:
http://www.tv3.cat/pprogrames/lacuinadelisma/cdiSeccio.jsp?seccio=recepta&idint=171
I boiled in a pot 3/4 liters of milk with a cinnamon stick and a lemon rind. Just when it started boiling, I took it out of the fire and strained it. In a bowl I mixed to a paste 7 egg yolks and 200 grams of sugar (0.89 cup). Little by little I poured the strained milk into the bowl. I boiled the contents of the bowl slowly in a double saucepan or bain marie. After stirring it for a while I poured the creme brulee into another bowl and set it in the refrigerator for half an hour. Then I added about 3/4 cup of heavy whipping cream and refrigerated the mix for a couple of hours. In a pan I heated some honey and a little bit of water and lightly caramelized half a cup of walnuts, letting them cool off in the refrigerator for 1 hour. I poured the mix into the ice cream maker for 25 minutes, and during the last 5 I sprinkled the caramelized walnuts inside.
The result tasted a little bit like meringue milk and had the eggy taste and texture of creme brulee. It was slightly less creamy than the normal ice creams I make but it was quite refreshing for the summer, original and well balanced as a dessert. Worthy of seconds, I will cook it again for sure this summer.

Toasted almond ice cream

Waiting for the final of the European soccer Cup, which we happily won eventually (¡viva España!), I made a tosted almond ice cream from a Cuisinart recipe:
http://www.cuisinart.com/recipes/desserts/159.html
Following the instructions of the recipe. I toasted 2/3 cups of slivered almonds in a pan with 3 tablespoons of unsalted butter and 3/4 teaspoon of sea salt. After drying it in paper towels I set the browned almonds in the refrigerator. Then I mixed in a big bowl with a hand mixer 2/3 cup of white sugar with half a cup of skimmed milk and another 1/2 cup of half and half (you can just use 1 cup of whole milk, which I lacked at the time). Then I added 2 cups of heavy whipping cream, 1 teaspoon of vanilla extract and 1 teaspoon of almond extract and kept mixing. I refrigerated the mixture for a couple of hours in a tightly closed plastic container and finally I put it in the ice cream maker for 25 minutes, pouring the almonds during the last 5 minutes.
I put the finished ice cream for another 30 minutes in the freezer in a tightly closed plastic container and took it out 10 minutes before serving. The result is spectacular with sweet and salty flavours and full of the woody-bitter heart and core of the almond and refreshing creamy. A delicacy...