Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine yolks and sugar into the bowl of a stand mixer fitted with a whisk attachment.
Mix on medium speed until fluffy and pale in color. Set aside.
Gently heat cream and vanilla bean paste in a heavy bottom pot over medium heat until they come to a boil.
Reduce to a simmer.
Add reserved egg yolk mixture.
Continue to simmer, while whisking constantly, until the temperature reaches 186°F.
Remove from the heat. Immediately transfer to an ice bath. Cool completely.
Add almond extract.
Whisk until thoroughly combined.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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