Whisk egg yolks and sugar in a saucepan. Set aside.
In another saucepan, put almond milk, heat it up over medium-low heat and bring to a boil.
Once the milk boils, remove it from heat and slowly add to the egg mixture while whisking. Make sure to mix them thoroughly after each addition of milk. Otherwise, you’ll end up with a curdled egg. Remember, the egg is raw and hot milk may cook the egg if you’re not careful.
Once combined, stir in the vanilla bean paste and return it to the stove over low heat. Stir until the custard reaches a nappe consistency. This means that it’s thick enough to coat the back of a spoon and yet, when you run your finger through, it won’t bleed. See notes if you’re making it for the first time.
Transfer the custard into a pyrex bowl, cover, and refrigerate for 2 hours.
Pour the chilled ice cream base into the ice cream maker and churn according to the manufacturer’s instructions. Usually, it’ll take about 20 to 25 minutes. Towards the end of churning time, add in chopped almonds.
If you prefer a soft-serve ice cream, serve it right after churning. Otherwise, for a firmer consistency, transfer it into a freezer-safe container, cover, and freeze for an hour or more, until you’ve reached your desired consistency. Enjoy!