serves a few people if you're lucky

1/2 cup caramel sauce, refrigerated

4 ounces bittersweet chocolate, chopped

1/3 cup slivered or sliced almonds

pinch salt

1 1/2 cups half and half

6 egg yolks

2/3 cup sugar

pinch salt

1 1/2 cups heavy cream

1/2 vanilla bean, halved and seeds scraped out

pinch salt

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.

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.