To make the Praline: Toast the broken almonds and spread over a greased cookie sheet or piece of foil. Dissolve the sugar with 1 tbsp of water and boil till a one thread syrup forms. Pour this over the almonds and allow to cool and set. Break the praline into smaller pieces.
For the Ice cream: Cut off the crusts from the bread and powder in the blender. Pour the milk into a heavy bottom vessel. Allow to boil, then add the sugar and powdered bread, turn down the heat, and allow to simmer while stirring frequently till it has reduced a little and is thicker in consistency.
Dissolve the cornflour and the cinnamon powder in 1/4 cup milk and add to the mixture, stirring all the while. The mixture will thicken to a custardy consistency. Allow to cool. If the mixture is lumpy (it shouldn't be) then bled till smooth. Pour into a container and freeze.
When frozen, take this out and beat well to break ice crystals and get a smooth consistency. Repeat twice more. Just before freezing the ice cream for the final time, add the praline pieces and mix well and then freeze. The ice cream is ready to be served.
Serve the cinnamon ice cream with any sauce (chocolate would be good) of choice and decorate as you wish. Enjoy.