Almond-Fudge Ice Cream

• 1 1/2 c. sugar
• 1/2 c. cocoa
• 1/4 tsp. salt
• 1 qt. milk, divided
• 2 large eggs, beaten
• 3 c. whipping cream
• 3/4 c. slivered almonds, toasted and chopped
• 1/4 to 1/2 tsp. almond extract
• garnish: slivered almonds, toasted

1. Combine first three ingredients in a large heavy saucepan. Combine 2 cups milk and eggs; stir into sugar mixture.
2. Cook over medium heat, stirring constantly, until mixture thickens and coats a metal spoon (about 10 minutes).
3. Stir in remaining 2 cups milk; cool chocolate mixture completely.
4. Combine chocolate mixture, whipping cream, almonds and almond extract in freezer container of a 1-gallon hand-turned or electric freezer.
5. Freeze according to manufacturer's instructions.
6. Spoon into a 13 x 9 x 2-inch pan; cover and freeze.
7. Garnish, if desired.
8. Yields about 2 quarts.

sugar, cocoa, salt, milk, eggs, whipping cream, slivered almonds, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=492715 (may not work)