2 eggs1 cup half-and-half, divided
1-1/2 cups sugar
4 Tbl. cocoa powder
1/8 tsp. Almond extract
2 cups heavy cream
1/4 cup chopped, sliced, or slivered almonds
In cold small-med. saucepan, whisk together eggs, 1/2 cup half-and-half, and sugar. Once whisked well, turn heat to medium. Cook and stir until simmering. Remove from heat and whisk in cocoa powder well. Chill.
When ready to make, combine mixture with 1/2 cup half-and-half, almond extract, and heavy cream. Whisk well and freeze in ice cream maker. Towards end of freezing time, all almonds. Left-overs freeze well and will not be icy...but smooth and creamy!
