You'll need an ice cream maker for this — mine's a Cuisinart and it works just dandy.
2 c. heavy whipping cream
2 c. half-and-half
3/4 c. sugar
1 t. finely grated tonka bean* (about 2 beans)
1/4 cup blanched, slivered almonds
3 T. sugar
Beat the cream, half-and-half, sugar and grated tonka bean in a mixer for a minute until it increases in volume and is nice and frothy.
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Pour into your ice cream machine and follow the manufacturer's instructions.
While the ice cream is churning, make the brittle. Put the sugar and almonds in a small non-stick sauté pan over medium-high heat, stirring constantly. The sugar will melt first, then adhere to the nuts, and when they start to brown it goes very quickly so be ready to turn them out onto a sheet of waxed paper as soon as are lightly toasted. When cool break apart into small pieces.
During the last five minutes of the ice cream machine cycle, add the brittle.
You may serve the ice cream immediately or place in the freezer for a while for a firmer consistency, which I recommend. It is shown here with plums that have been halved and broiled with brown sugar.
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* Tonka Beans are not approved for use as food in the US, so this is recipe is officially conceptual only. I can only report I've used it in many recipes over a couple of years, served it to many people (always with full disclosure) and everyone has survived.