4 egg yolks lightly beaten
1 cup sugar
2 cups half and half
1 1/2 cup milk
1/2 cup cocoa powder
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
3/4 cup toasted almonds
Combine the sugar and the egg yolks and whisk together until the sugar
dissolves. Next, scald the milk and the half and half in a small pot.
Slowly add 1 cup of the milk to the egg/sugar mixture then add the
egg/sugar mixture back to the milk mixture. Next, stir in the cocoa
powder and heat until steaming. Remove from heat. Stir in vanilla and
Chill for about 4 hours.
Pour into home ice cream maker, add the toasted almonds and follow the
manufacturer's instructions to freeze the ice cream.