adapted from: 101 Gourmet Ice Cream Creations
2 large egg yolks
3/4 c. sugar
1/3 c. unsweetened cocoa powder
2 c. heavy whipping cream
1 c. 2% milk
1 tsp. vanilla extract
1/2 c. chocolate chips (I use half semi-sweet and half milk)
1 c. toasted almond slices
hot fudge sauce, for serving
In a large saucepan, whisk together the egg yolks, sugar and cocoa powder until well combined. Gradually whisk in the cream, milk and vanilla until smooth and creamy and no lumps remain. Stir in chocolate chips. Heat over medium heat, whisking frequently, until mixture reaches 160 degrees on an instant read thermometer. Remove from heat, pour into a large container with a lid and chill in the refrigerator until completely cooled, overnight is best.
When ready, pour ice cream mix into an ice cream maker and freeze according to manufacturer's directions. When ice cream is done, stir in toasted almonds. Pour into a 9x5-inch loaf pan (or plastic container) and freeze until completely firm. Scoop into a bowl and top with hot fudge sauce. Serve.