Combine cream, almond extract, vanilla extract, corn starch, and corn syrup in a medium bowl and stir to combine. Using a hand blender with a whisk attachment, whisk ingredients until you get stiff peaks. Place in fridge while you prepare nougat.

In a small saucepan add water, honey and sugar and bring to a boil. Stir occasionally to combine ingredients. Boil for about 2 minutes. Remove from heat and transfer to a measuring cup for easy pouring. Let stand while you whisk egg whites.

Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat until you get soft peaks.

While egg whites are mixing at a low speed, begin adding hot sugar mixture a little at a time (do not add all at once). Once you have added all of the sugar mixture, continue mixing at high speed until the mixture cools down to room temperature. (3 to 4 minutes).

Fold whipped cream mixture and chopped almonds and ground cinnamon into egg white mixture. Pour into a freezer proof container and freeze for 8 hours. (Alternatively, you can pour into a ice cream mixer bowl and churn until thick and cool and then transfer to a freezer proof container to complete the chilling process).