Make the ice cream: In a small saucepan, heat 1 3⁄4 cups milk with the kaymak and honey over medium-high. Meanwhile, in a small bowl, soak the gelatin in the remaining 1⁄4 cup milk for 5 minutes. Scrape the gelatin into the warm milk mixture and stir until it dissolves. Pour the milk mixture into a bowl and let cool completely. Pour the cooled milk mixture in an ice cream machine and process according to the manufacturer's instructions. Scrape the ice cream into a container, cover, and freeze for at least 2 hours.
Make the almond crumble: Heat the oven to 350°. In a medium bowl, combine the almond meal with the flour, 4 tablespoons butter, and the cinnamon and rub with your fingers until evenly combined. Spread the crumbs onto a parchment paper-lined baking sheet and bake until golden brown, about 15 minutes. Transfer the baking sheet to a rack and let the almond crumbs cool.
Make the soup: In a medium saucepan, combine the mulberries with the wine and sugar and bring to a simmer over medium heat. Cook, stirring, until the berries break down and the sugar dissolves, about 5 minutes. Scrape the berries into a blender and purée until smooth. Pour the purée through a fine sieve into a bowl and discard the solids. Stir in the remaining 1⁄2 tablespoon butter and the liqueur and ladle the soup into serving bowls. Sprinkle the center of each soup with some of the almond crumbs, then place a scoop of the kaymak ice cream over the crumbs to serve.