Boil milk and add 2 tbsp chopped almond. Dissolve 1 tsp corn flour and add to the boiling milk. Cook till mixture thickens. Turn the flame off. Add few drops of almond essence, 1 tin condensed milk and 1 packet cream. Freeze till firm. Separately cook together 2 tbsp cocoa powder, 1 tsp lemon juice, 2 tbsp sugar, 1 tbsp honey and remaining 2 tbsp chopped almond. Top ice cream with cocoa mixture and serve chilled.