Start by making the Salted Almonds. Spray them with some olive oil and roast them in the oven at 180°C – 355°F for 10 minutes. Sprinkle with salt and roast them for 5 more minutes. Let them cool down completely.

Beat the egg and sugar with an electric mixer until white and fluffy.

Add the milk, cream and Baileys. Whisk with the electric mixer until all the ingredients are well combined.

Pour 1/3 of the mixture in a container, add 1/3 of the salted almonds and drizzle in some chocolate syrup (click here for the recipe). Then slowly pour another 1/3 of the ice cream mixture, 1/3 of the salted almonds and drizzle in some chocolate syrup and then again for the last layer.

Put some cling wrap on the top (it has to touch the ice cream) to seal it completely and then cover it with a lid.  This should prevent crystallization.

Put the container in the freezer overnight. Serve the next day.