Almond-Fudge Ice Cream
1 1/2 cups Sugar
1/2 cup Cocoa
1/4 teaspoon Salt
1 quart Milk
2 large Eggs
3 cups Whipping cream
3/4 cup Slivered almonds, toasted
1/2 teaspoon Almond extract
Toasted slivered almonds, garnish
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Instructions:
Combine first 3 ingredients in a large saucepan. Combine 2 cups milk and eggs, and whisk into sugar mixture. Cook over medium heat, whisking constantly, 10 minutes or until mixture thickens and coats a metal spoon.
Whisk in remaining 2 cups milk; cool completely. Combine milk mixture, whipping cream, chopped almonds, and extract in freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturers instructions. Spoon into a 13 x 9 inch pan; cover and freeze. Let stand 10 minutes. Garnish, if desired. Makes 2 quarts.
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