1/2 vanilla bean or 1 teaspoon (5 ml) vanilla extract
4 cups (1 litre) milk
1 cup (250 ml) 35%
3/4 cup (180 ml) blanched almonds, well toasted and coarsely chopped
1/2 cup (125 ml) sugar
3 tablespoons (45 ml) dark rum, or to taste
With the tip of a knife, split the vanilla bean lengthwise and scrape out the seeds.
Place the milk, cream, almonds, sugar and vanilla pod and seeds in a saucepan. Bring to a boil, reduce the heat and simmer gently for 10 minutes. Strain. Add rum to taste. If using vanilla extract, add it and stir to combine.