Almond-Fudge Ice Cream - cooking recipe

Ingredients

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

Preparation

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