1add 1 tsp. almond extract and whip cream until firm peaks form, refrigerate
2place 6 egg yolks and the sugar into the top of a double boiler whisking for approx. 15 minutes or until it coats the back of a spoon. add the almond extract and whisk.
3cool the custard mixture over ice. Add to whipped cream slowly as to not make the air go out.
4line a bread pan with saran wrap. sprinkle 3/4 of the walnuts in the pan, then gently pour the cream/custard mix into pan.
5cover the pan and place into freezer for 4 hours or overnight.
6Remove from freezer about 1/2 hour before serving, remove foil and turn upside down onto serving platter. Place berries and mint leaves around the 'loaf' and place three plump strawberries on the top on the nuts, drizzle with the honey and serve. Keep refrigerated, it will melt.