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 & chopped
1/2 teaspoon almond extract
toasted slivered almonds for garnish
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 manufacturer's instructions. Spoon into a 13 x 9 inch pan;
cover and freeze. Let stand 10 minutes. Garnish, if desired.
Makes 2 quarts.