Toast almonds in a dry skillet until lightly browned, then add a teaspoon of sugar. Once sugar dissolves, shake pan to fully coat the almonds. Pour onto a cutting board to cool, then chop (coarse or fine, as desired). Cool completely.

In a small bowl whip the egg whites until soft peaks form, set aside.

In a medium bowl beat together the yolks and sugar, then fold in the egg whites.

In a large bowl whip the crème fraiche until thick, then fold in the egg white mixture and Amaretto.

Pour half the mixture into a plastic lined loaf pan, spreading out evenly. Sprinkle over the caramelized almonds (reserve a few tablespoons for garnish), then cover with remaining mixture. Press another piece of plastic wrap directly on the surface, and freeze until solid.

For sauce, drain oranges and pour liquid into a small skillet. Reserve half the oranges as garnish and puree the rest, and pour into skillet. Add Amaretto and bring to a boil, reducing mixture by half. Strain mixture or leave with the pulp in. Set aside to cool.

To serve, remove plastic wrap from ice cream, and cut into thick slices. Drizzle with orange sauce and top with reserved orange segments and almonds.