3. In a medium bowl, beat egg yolks with the sugar. When nice and creamy, beat in the ground almonds.
4. Discard the vanilla bean pieces and pour the hot cream and milk onto the egg yolk mixture, beating constantly.
5. Transfer the custard to a double boiler and, stirring constantly, cook over a medium heat until the custard thickens. Have patience, it may take 10 minutes or more and it is important not to let it boil.
6. Remove it from the heat, add the brandy and fruit, and stir well. Let the custard to cool. Refrigerate.
7. When thoroughly chilled, pour the mixture into an ice cream machine and freeze according to the manufacturer’s instructions. If you do not have a machine, put the mixture into a suitable container and freeze for a couple of hours. When the ice cream begins to harden around the edges, give it a good stir and freeze again. For a really creamy consistency, you may need to repeat this.
8. Soften the ice cream slightly in a refrigerator for some time before serving.