|Marsala||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Almonds||2 Tablespoon, chopped|
In the top of a double boiler, put Marsala, egg yolks, honey, water, and almond extract.
Place over simmering water.
Beat constantly with a wire whisk until mixture is warm and begins to thicken.
Do not allow to boil.
Remove from water and beat until mixture becomes smooth and thick.
Fold in whipped cream and mix carefully.
Spoon into individual custard cups, cover, and freeze for about 6 hours.
When ready to serve, remove from freezer, and sprinkle with chopped, toasted almonds.