1 Almonds are slightly browned in the oven. Half of them are coarsely chopped and half are finely chopped.

2 Warm the milk with sugar, salt and half the sour cream. Add the chopped almonds, the fire goes out, cover and leave for 1 hour. Then strain through a sieve, pressing with the back of the spoon so as to remove as much aroma of almonds as possible. The aromatic milk is heated again.

3 In a bowl, place the remaining cream. Whip the yolks, then pour the hot milk slowly over them and add everything in a saucepan with a thick bottom. Preheat at medium heat, continuously stirring with a spatula, until the mixture thickens.

4 The composition is strained through a fine sieve into the bowl containing the sour cream, then add the essence and stir well. Stir everything until cool. When cooled, the composition is put into a roomy bowl and placed in the freezer.

5 After 1-2 hours, remove the bowl from the freezer, add the remaining almonds (coarsely chopped) and some chocolate crumbs, and then stir the whole composition. Leave it overnight in the freezer. Garnish according to the taste with fruit, whipped cream, biscuits etc.