| 1 12 cup Sugar | | 1/2 cup Cocoa | | 1/4 tsp Salt | | 1 qt Milk | | 2 lrg Eggs | | 3 cup Whipping cream | | 3/4 cup Slivered almonds, toasted and chopped | | 1/2 tsp Almond extract | | GARNISH | | Toasted slivered almonds |
| | 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. |
|
