1. Preheat the oven to 160°C. Spread the almonds over a lined baking tray, and roast for 15 minutes. Remove from the oven and leave to cool.
2. Meanwhile, half-fill a medium sized pot with water and bring to a gentle boil. Place egg yolks, sugar and vanilla in a heatproof bowl and place over the pan of simmering water.
3. Whisk constantly until the mixture becomes thick, pale, and forms ribbons when the whisk is lifted. This will take around 5-7 minutes. Remove from heat and let it cool slightly.
4. Roughly chop the almonds and gently fold into the sabayon.
5. In a seperate bowl, gently stir the cream and quince jam to soft peaks. Jam thickens cream very quickly so be careful not to overwhip.
6.Carefully fold whipped cream into the sabayon-almond mixture until fully incorporated and smooth.
7. Pour the mixture into a 2lb loaf tin and freeze for a least 6 hours. Remove from the freezer for at least 10 minutes before serving.
