Roast the almonds in a preheated oven at 160 deg C in a baking tray for 10-15 minutes or until deeply browned and there is a nutty smell all through out. Divide them into 200g and 50g. Roughly chop the 50g and set aside.

Heat the cream in a heavy bottom sauce pot until it comes to a simmer. Take off the heat.

Add the 200g roasted almonds into the hot cream, cover and let this steep for a minimum of 12 hours - I prefer doing this over night or if you have the time, chill it for 24 hours.

The next day, strain out half the mixture into a large mixing bowl and transfer the remaining cream with roasted almonds into a blender. Blend the mixture as much as you can until it looks very thick and almost like a pulp.

Strain this through a fine mesh strainer to catch the almond bits. Save the almond pulp for other recipes later.

Add the vanilla, salt, condensed milk, honey, mascarpone cream into the mixing bowl and using an electric beater, whip until stiff peaks - round 4-6 minutes. You can do this in a stand mixer too.

Transfer half the whipped cream mixture into a 9 inch loaf tin, dollop the butterscotch sauce into the cream mixture, layer on the roasted chopped almonds, repeat the process.

Cover with cling wrap and place in the freezer for a minimum of 8 hours but I like doing this for 12 hours again to ensure the flavor really develops. Scoop and enjoy.