Combine almonds and stock in soup kettle. Bring to a boil, remove from heat, cover, and let stand 30 minutes. (If desired, puree mixture in food mill.) Reheat to a simmer. As stock is heating, beat together yolks and cream. Add 1/2 cup hot soup to egg and cream mixture, stir with a whisk until blended, and pour mixture into kettle. Heat thoroughly but do not boil.