1. To make the dulce de leche; pour the milk and sugar into a large saucepan. Over a medium heat, stir occasionally until the sugar has dissolved.
2. Split the vanilla bean and scrape the seeds into the saucepan. Add the bean as well.
3. Add the soda and reduce the heat to a bare simmer. Cook for approximately 2 ½ hours or until a dark caramel colour. Remove the vanilla bean. Serve hot over the ice cream or cool and refrigerate for up to 1 month.
4. To make the ice cream; whisk the eggs and sugar together until pale. Combine the milk and vanilla in a saucepan and bring to boiling point. Pour on the eggs while whisking.
5. Return the mixture to a clean saucepan and stir, making sure it doesn't boil, until the mixture coats the back of a wooden spoon. Strain and let cool.
6. Stir in the cream, then either churn in an ice cream machine or pour into a shallow dish and freeze until just firm. Blend in a food processor then return to the freezer. Repeat this process twice.
7. Serve the ice cream with the dulce de leche and roughly chopped salted almonds.

tip

Check out Ray McVinnie's video on 'How to make chocolate shards'