Preparation:
Toast almonds in oven or on top of stove. Cool and set aside. Mix sugar, flour and cocoa together in a medium saucepan. Stir in egg and half and half, cook over medium heat just until mixture boils. Remove from heat and cool. Add heavy cream, vanilla, and almond extract. Chill until very cold (overnight). Pour into ice cream maker. When mixture is almost at desired consistency, add almonds. |
