Brew the cup of water with the 1/4-cup of Jamaican Blue Mountain Coffee
Put the egg yolks and 6 oz of sugar in and bowl and whisk until its thick
Add the half and half and brewed coffee to the egg yolk and sugar mixture and whisk
Blanch the almonds and cut them in half
Take the 4 oz of remaining sugar and heat until the sugar is dissolved
Add the blanched, cut in half almonds to the heated sugar and stir until the almonds are golden brown
Remove from heat and allow them to cool and harden
Finely chop the almonds
Pour everything into a saucepan and heat on low, stir with a wooden spoon until the mixture thickens
Remove from heat and let the mixture cool
then place in an ice cream maker

Makes 4 servings