Mocha-almond ice cream w/ Baked brownie chunks
from vanillasugarblog.com

1 cup whole milk
2 cups heavy cream
Just under 3/4 cups sugar
4 egg yolks
A tiny pinch of salt
½ TB of double dutch cocoa powder
1 Starbuck Via (Columbia or other “mild” flavor) Can use espresso powder, maybe ¾-1 TB
1 – 1 ½ cups of frozen Baked brownie chunks (cut in ½ inch cubes/squares)
½ - 1 cup of salty, roasted almonds, rough chop (use as little or as much as you desire)

Cook notes: if you don’t have a starbuck via, you can easily use espresso powder, maybe ¾ - 1 TB? Do ¾ TB first then taste test, see if it needs more. Remember that using double dutch cocoa powder is strong, so you only need a little bit ( ½ TB) if you feel it needs more then by all means go ahead.
Make up a batch of the Baked Brownies. When they are cooled take about half of the brownies, ut into little chunks of ½ or so, and freeze them. Of better yet, freeze them all, these brownies are amazing frozen!

In a medium size saucepan, over medium heat, heat up the milk, sugar, and salt; stirring occasionally.
You want this hot, but not boiling.
In a medium bowl, beat the egg yolks until well combined. Slowly add (a couple tablespoons at a time) of the hot mixture to the egg yolk mixture, all the while stirring/whisking constantly. Keep doing this until all the egg yolk mixture is well combined with the hot milk. (you’ll use about half the hot milk mixture).
Then pour the warmed up yolks into the saucepan, and heat over medium-low heat; constantly stirring until the mixture thickens up a bit. Add in the dutch cocoa powder and the Starbuck Via. (taste test, and see if you need more of anything, might need a pinch more salt, but when we ad the salty, roasted almonds to the mixture the salt from the almonds will fix that).
You know the ice cream custard is done when the custard thickens, and easily coats a spatula.
Might take about 15-20 minutes to get to this point; make sure to keep stirring!

Take off heat and pour into a bowl, cover tightly and chill at least a few hours (or overnight) before churning.
When ready to churn, use your ice cream manufacturer’s directions to churn. At the last 5 minutes of churning add in the brownie and almond chunks.
Remove ice cream from churner and place into glass or ceramic bowl, cover tightly and into the freezer to continue setting up.

Makes about 1 & ½ quarts.