Kathy's Burnt Almond Fudge Ice Cream

Kathy's Burnt Almond Fudge Ice Cream
by: Kathy Green

Ingredients:
1 cup toasted, chopped almonds
3 cups sugar¾ cup cocoa
6 beaten eggs2 cups canned milk
6 cups half ‘n’ half
4 cups whipping cream
¾ teaspoon almond extract

Directions:
Toast chopped almonds in a 300 degree oven for 15 minutes, stirring occasionally. Blend sugar and cocoa together and add 6 beaten eggs, 2 cups canned milk and 4 cups half ‘n’ half. Stir and heat until almost boiling. Cool; then add remaining 2 cups half ‘n’ half, 4 cups whipping cream and ¾ teaspoon almond extract. Add nuts just before freezing. Pour in 6-quart ice cream freezer container and freeze according to manufacturer’s directions.