Chocolate Almond Ice Cream

{Chocolate Almond Ice Cream}

~Ingredients~
Ice Cream

3 eggs or egg beaters

2/3 cups sugar

2/3 cups brown sugar

3 teaspoons vanilla extract

1/2 (heaping) cup cocoa powder

1-1/2 cup whole milk

2 cups heavy cream

Mix-ins

3 ounces good dark chocolate, melted

1/2 cup or more almonds

butter for browning

This ice cream is pure milk chocolate. It's so soft, it's almost custard. Add in the flecks of chocolate and the toasty almond crunch and you're done. Just give in. Trust me.

~Directions~

Beat together eggs, sugars and vanilla. Add cocoa powder, then milk and cream. Stir. 

Meanwhile— Heat dark chocolate  over a double boiler or in the microwave until melted.

Pour mixture into a four-quart saucepan over medium-high heat. Cook for about 5 minutes at a rolling simmer. Do not let boil. Pour over half the melted dark chocolate— reserve the rest of the chocolate for chocolate freckles.

Let cool completely, then make according to ice cream maker instructions.

While freezing ice cream, brown almonds in a skillet over medium heat until golden brown. Place on a paper towel-covered plate to absorb excess butter.

When ice cream is nearly done, pour the still-viscous chocolate into the mixture. It will break up into threads of crunchy dark chocolate. When done, store in airtight container, layering the almonds in among the ice cream.

What's better than a spring day? A spring day with ice cream. And what's better than chocolate ice cream? Chocolate ice cream with toasted almonds and dark chocolate freckles. Yes please.