Place all the ingredients into a bowl. Using an electric whisk, whisk until trails are left in the mixture and when you lift the whisk a ribbon of cream falls into the bowl (about 5 minutes).
Pour into a suitable container and freeze for at least 6 hours.
For the almonds
Cut the almonds into large pieces and tip into a dry, non-stick frying pan. Place over a medium heat and toast until they smell gorgeous and the white flesh is a mid-brown colour. The whole process will take about 5 minutes.
As soon as the nuts are toasted, pour over the Baileys and stir to ensure they are all are covered. Leave on the heat, allowing the Baileys to bubble up. After about 45 seconds, tip the nuts onto a plate and spread them out to allow them to cool.
Sprinkle the nuts over the ice cream and serve immediately.