In advance, prepare the candied orange peels. 200 gr crusts need 50 grams of powdered sugar. With two oranges I had taken about 50 grams of the rind. To remove bitterness, peel, boil in water for several minutes. Drain the water. Peel to dry out. A baking sheet covered with parchment paper, lay the orange crust, sprinkle with two sides of icing sugar. Remove to dry in the oven for 30 minutes at 50*C. Remove from the oven, flip the crust and dry for another 30 min.

For ice cream: low-fat cream, add spices and heat over medium heat. Off to the side, cover with a lid, give it brew for about 30 minutes.

Yolks mix (don't whisk) with the sugar until smooth. Once heated cream. Pour it into egg yolks to the warm cream, stirring constantly with a whisk. Pour the mixture back into the saucepan. On medium heat boil the mixture until thick. You should get a lot similar to custard.

My mixture came out a little mild flavor, but after straining through a sieve all became homogeneous. So, pass through a sieve. And the filtered mass is added to the oily cream, stir. Put the container with the cream in cold water and, while stirring, cooled.

Pour warm honey. Stir. Put in the fridge for 2-3 hours. Then prepare the ice cream according to the instructions of your ice cream maker. For 3-4 minutes until tender, add the candied orange peel and minced toasted almonds. I have ice cream there, so I just put them in the freezer and stirred every 40-60 minutes. And towards the end I poured the candied peel and nuts.

Christmas ice cream is ready!