Chocolate Almond Ice Cream

• 2 (1/4 ounce) envelopes unflavored gelatin
• 6 tablespoons cold water
• 3 cups milk
• 3 cups sugar
• 1/4 teaspoon salt
• 3 eggs, lightly beaten
• 6 -7 unsweetened chocolate squares, melted (1 ounce each)
• 4 cups heavy whipping cream
• 2 teaspoons vanilla extract
• 1 cup sliced almonds or 1 cup slivered almonds, toasted

1. In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat milk to 175u0b0; stir in sugar and salt. Cook and stir over medium heat until sugar is dissolved. Pour a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches at least 160u0b0 and coats the back of a metal spoon.
2. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full with chilled custard; freeze according to manufacturer's directions. Stir in toasted almonds. Refrigerate remaining mixture until ready to freeze. Allow to ripen in refrigerator freezer for 2-4 hours before serving.

unflavored gelatin, cold water, milk, sugar, salt, eggs, chocolate squares, heavy whipping cream, vanilla, almonds

Taken from www.food.com/recipe/chocolate-almond-ice-cream-169166 (may not work)