Toast the almonds lightly in a dry pan until they are golden and fragrant.

In the same pan, add the sugar and stir until it melts and caramelises. Once melted, mix in the toasted almonds.

Remove from heat and quickly stir in the baking soda. This will cause the mixture to foam slightly.

Spread the nougat mixture onto a baking sheet lined with parchment paper. Allow it to cool completely, then break it into small pieces or crush it.

In a large bowl, whisk the eggs and sugar until the mixture is light and fluffy.

In a separate bowl, whip the cream until it forms soft peaks. Gently fold the whipped cream into the egg mixture.

Add the vanilla sugar and mix well.

Carefully fold the prepared nougat pieces into the ice cream mixture.

Pour the mixture into a suitable container and freeze for at least 4-6 hours, or until the ice cream is firm.

Stir the mixture occasionally during the freezing process to ensure even distribution of the nougat pieces.