Bring the cream with the pods and almond kernels to the boil, remove from the heat and simmer for 10 minutes. Remove the pods, strain through a cheesecloth, squeezing heartily. Beat the yolks and sugar with a hand mixer until the sugar is completely dissolved. Pour in the almond cream in a thin stream, add the vanilla pulp. Finally, leisurely mix in the vodka/fruit brandy. Bottle, refrigerate and darken for 1 week. Keep in refrigerator, always shake or stir before serving. Shelf life with vodka 8-10 weeks otherwise 4-6 weeks.
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