The nougat ice cream :
Stir the peanut butter with honey, cocoa and vanilla. Whip the cream until stiff, mix with the peanut butter and freeze.
After 2 hours, cut the ice cream into slices and sprinkle with brittle.
Brittle : Roughly chop the almond kernels and toast them in a dry frying pan. Stir honey and butter into the almond kernels and cool.