In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, almond extract, vanilla extract, and salt. Use a whisk to blend everything together until the sugar is completely dissolved.
Gently fold in the mascarpone cheese until you achieve a smooth and creamy consistency. Be careful not to overmix; you want to maintain that luscious texture!
Cover the bowl and place it in the refrigerator for at least 2 hours, or until it is thoroughly chilled. This step is crucial for ensuring your ice cream has the best texture when churning.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.
During the last few minutes of churning, add in the pieces of almond torte cake. This will allow them to be evenly distributed throughout the ice cream.
Transfer the churned ice cream into an airtight container. For best results, freeze it for at least 4 hours to firm up.
While the ice cream is freezing, melt the unsalted butter in a skillet over medium heat. Add the sliced almonds and brown sugar, stirring until the almonds are golden brown and fragrant. Remove from heat and let cool.
Scoop the Almond Torte Mascarpone Ice Cream into bowls and top with the brown butter almond crunch. Enjoy the delightful contrast of creamy and crunchy!
