Pour half and half into a saucepan.

Add orange blossom water, honey, and cinnamon stick to the saucepan.

Bring to a simmer over moderately low heat, stirring occasionally.

Remove any skin that develops on top.

Discard the cinnamon stick.

Incorporate almond mixture into the half and half.

Strain the mixture if needed to remove lumps.

In a separate bowl, whisk together the egg yolks and sugar with a hand mixer until pale yellow.

Gradually add the hot half and half mixture to the egg yolk mixture while whisking continuously to form a custard.

Return the mixture to the same saucepan.

Cook over medium-low heat, stirring with a wooden spoon until the custard thickens and leaves a path when you draw your finger across the back of the spoon (about 5 minutes).

Do not allow custard to boil.

Strain the mixture into a clean container with a lid.

Cover with plastic wrap, pressing down against surface to prevent a skin from forming.

Place lid on top and refrigerate until chilled, at least 2 hours.

Remove from refrigerator and pour into the bowl of your ice cream machine.

Freeze according to manufacturer's instructions.

Add chilled caramelized walnuts just before freezing is finished.

Transfer into an airtight container and chill in freezer until ready to serve.

Serve ice cream with bits of (or whole) Medjoul dates stuffed with the rest of the almond mixture.