HOMEMADE CHOCOLATE & ALMOND ICE CREAM
By Dan & Barbara Cannon

Ingredients:

3 egg Yolks

1 cup Sugar

1/3 cup Cocoa

1 1/2 cups Milk

2 cups Cream

1 tablespoon Vanilla extract

1 1/2 Tablespoon Almond extract

2/3 Cup of, toasted & smoked, chopped Almonds (I just chop them in half)

Method:

1. Beat milk and egg yolks together

2. Blend in sugar

3. Cook over medium heat, stirring constantly, until thick enough to coat the spoon

4. Remove from heat and gently sift Cocoa, and Almond extract into the mixture

5. Beat well until blended

6. Cool, then add Cream and Vanilla extract

7. Mix well and refrigerate overnight.

8. Put in your favorite Ice Cream maker,  add almonds, and pull when complete.  Be sure and put the Almonds in JUST after starting freezing process.

This does about 3/4 of a quart or so.  You can adjust the recipe to your liking.  Also, we just use one of those tabletop electric ice cream makers.  The barrel is kept in the freezer until it is needed. 

It really does help to ensure the mixture is refrigerated prior to starting the freezing process.  This speeds up the completion time substantially.