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.
