For the almond crunch topping, preheat the oven to 250°F. Line a sheet pan with parchment paper.
In a large bowl, whisk together the dry milk, flour, cornstarch, sugar and salt. Stir in the almond, almond extract and melted butter until the mixture turns into small clumps. Spread the crumble onto the prepared baking sheet. Bake until dry and sandy, about 20 minutes. Remove from oven and pour over the melted white chocolate. Stir until the mixture forms large clusters. Allow to cool and set for 15 minutes.
Transfer the mixture to the bowl of a food processor. Pulse until it forms pea-size crumbs, then transfer the topping to a 9-by-9-inch pan and set aside until ready to roll the ice cream.
For the bonbons, line 2 sheet pans with wax paper and set aside.
Remove the ice cream from the freezer and allow to soften slightly, about 2 to 3 minutes. Transfer to a large bowl, add the almond extract and stir with a rubber spatula until combined.
Using a ½-inch ice cream scoop, form the ice cream into balls and place onto 1 of the prepared sheet pans. Place in the freezer until set and frozen, about 2 to 3 hours.
Remove the bonbons from the freezer and roll each into the almond crunch topping until completely coated, then place on the other prepared sheet pan. Return to the freezer and chill until set, about 10 to 15 minutes. Enjoy!