In a medium sauce pan, combine the heavy cream, skim milk, 1/4 cup sugar, 1/4 teaspoon almond extract, and salt, and bring to a gentle simmer over medium heat. Use a wooden spoon to stir, dissolving the sugar, and bring the cream mixture to about 175 degrees (about 8 minutes). Turn off the heat, cover the pan, and allow the spice infused cream steep for 15 minutes.
Meanwhile, whisk the egg yolks in a separate bowl, and slowly add the remaining sugar, whisking for about 4 minutes, or until the eggs are light in color and thick. When the cream finishes steeping, ladle 1 cup of the hot cream in a drizzle into the eggs while whisking to temper. Pour the egg mixture back into the saucepan, and gently cook over medium low heat, stirring constantly with a wooden spoon for about 8-10 minutes. You will know the custard is ready when you are able to coat the back of your wooden spoon and run your finger down, leaving a line.
Prepare an ice bath. Strain the mixture into the prepared bowl of the ice bath. Stir in the remaining 1/4 teaspoon of almond extract into custard. Let the ice cream custard cool for 1 hour in the ice bath, stirring periodically, and ideally, chill the custard overnight in the refrigerator.
Place custard into the chilled bowl of your ice cream maker and churn for about 30 minutes. Towards the end of the churning, drizzle in the cranberry sauce and churn for just a few minutes more. It may be served immediately or stored in an airtight container in the freezer.
Vanilla Cinnamon Cranberry Sauce
Place all the ingredients for the sauce in a small saucepan over medium heat. Let it come to a boil and once the first cranberry pops, simmer for about 5 minutes until all the cranberries pop open. Pour the sauce into a heatproof jar and let it cool and thicken.
Ice cream base based on Tyler Florence's Vanilla Ice Cream Base, via Food Network.The Vanilla Cinnamon Cranberry Sauce recipe makes about 2 cups.