serves a few people if you're lucky
4 ounces bittersweet chocolate, chopped
1/3 cup slivered or sliced almonds
1 1/2 cups half and half
6 egg yolks
2/3 cup sugar
1 1/2 cups heavy cream
1/2 vanilla bean, halved and seeds scraped out
Make caramel sauce. Refrigerate for a few hours or overnight.
In a double boiler (or over very low heat), melt chocolate. Turn off heat and stir in almonds and salt. Spread on a piece of parchment on a sheet pan. Freeze. When solid, pry chocolate off of parchment. Chop into pea-sized chunks. Freeze until needed.
Prepare an ice bath. Place a fine strainer over a medium-sized bowl. Immerse bottom of bowl in a larger bowl filled with ice and water. Set aside.
Whisk together half and half, yolks, sugar, and salt. Set aside. In a medium-sized saucepan, bring cream and vanilla bean to just under the boil. Remove from heat and slowly whisk into half and half/yolk mixture. Place back on medium-heat. Stir the whole time with a wooden spoon until it thickens slightly. It's done when you drag your finger across the back of the spoon and it leaves a trail.
Pour mixture through the strainer into the bowl that's over the ice bath. Leave bowl in the bath until the custard is cool. Refrigerate for several hours or overnight.
DASH AND BELLA
Freeze a container for the finished ice cream (I used a loaf pan). Freeze ice cream according to manufacturer's instructions. Place ice cream in cold container. Drizzle caramel and chocolate almond chunks over the top. Use a spoon to press caramel and chunks down into the ice cream. Do not stir. Freeze for a few hours or over night. Carefully scoop so as not to mix in the caramel.