CHOCOLATE ALMOND ICE CREAM

2 cups sugar
2 envelopes unflavored gelatin
1/8 teaspoon salt
8 cups light cream or half-and-half, divided
6 squares (1 ounce each) unsweetened chocolate
2 eggs, beaten
4 teaspoons vanilla
1 cup chopped toasted almonds

In a large saucepan combine sugar, gelatin, and salt. Stir in half of light cream or half-and-half. Cook and stir over medium heat until mixture almost boils and the sugar dissolves.

Add chocolate and cook until melted.

Beat with a rotary beater until smooth. Stir about 1 cup of the hot mixture into beaten eggs; return all of the mixture to saucepan. Cook and stir for 2 minutes. Cool.

Stir in remaining cream, vanilla and toasted almonds.

Freeze in a 4 or 5 quart ice cream freezer according to manufacturer's directions.

Servings: 24
Source: Wisconsin Milk Marketing Board, Inc.