In a saucepan, combine milk, heavy cream, sugar, and honey. Heat over medium heat, stirring until the sugar dissolves. Do not boil.

Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze for 1 hour. Stir vigorously to break up ice crystals, then return to the freezer. Repeat this process every 30 minutes for 4 hours until creamy and frozen.

Fold in the chopped roasted almonds just before the ice cream is fully set.

Scoop the ice cream into bowls or cones and drizzle with extra honey for garnish.