I can't take credit for this recipe, it was one that my mom showed up with a couple weekends ago. She came to the door of my brother's house with an ice cream mixer and this batter pre-made. It was actually a warm weekend in San Diego, so it was a perfect time for some delicious ice cream. We set up the ice cream maker, and let it go to town. The ice cream is rich, and has great texture with the addition of toasted almonds.
2/3 cup slivered almonds
2 cups sugar
1/4 cup all-purpose flour
2/3 cup dutch-processed cocoa powder
2 large eggs, room temperature
3 cups light cream (half-and-half)
4 cups heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons almond extract
Spread the almonds onto a baking sheet and place into a preheated 350ºF oven. Bake until lightly toasted, about 8 minutes. If you smell toasted almonds before you pull them out, you've over-cooked them. In a medium sized pan, combine the sugar, flour, and cocoa powder - mix until combined. Add the eggs and half-and half; whisk together. Place over medium heat, and constantly stirring, heat until lightly boiling, about 10 minutes. Allow to cool until close to room temperature, then stir in the whipping cream, vanilla, and almond extract. Chill in the refrigerator for a few hours. Pour into an ice cream mixer, and mix to directions. Once stirring begins to slow, add the toasted almonds, and mix until the ice cream is finished. Place into an airtight container, and freeze for 2 hours.