4 egg yolks lightly beaten

1 cup sugar

2 cups half and half

1 1/2 cup milk

1/2 cup cocoa powder

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

3/4 cup toasted almonds

Combine the sugar and the egg yolks and whisk together until the sugar dissolves. Next, scald the milk and the half and half in a small pot. Slowly add 1 cup of the milk to the egg/sugar mixture then add the egg/sugar mixture back to the milk mixture. Next, stir in the cocoa powder and heat until steaming. Remove from heat. Stir in vanilla and almond extract.

Chill for about 4 hours.

Pour into home ice cream maker, add the toasted almonds and follow the manufacturer’s instructions to freeze the ice cream.