Chocolate Almond Ice Cream

4 egg yolks lightly beaten

1 C. sugar

2 C. half and half

1 1/2 C. milk

1/2 C. cocoa powder sifted

1 1/2 t. vanilla extract

1/2 t. almond extract

3/4 C. toasted almonds

Add sugar to the beaten egg yolks and whisk until the sugar dissolves. Scald the milk and half and half. Slowly add 1 C. of the milk to the eggs mixture to temper the eggs.

Add the egg mixture back to the milk mixture. Stir in cocoa, heat just to steaming. Remove from heat. Stir in vanilla and almond extract.

Chill for 4 hours.

Pour into freezer container. Add toasted almonds. Follow the manufacturer's instructions to freeze the ice cream.