Ingredients

Yield: 48 servings (1/2 cup each)

1 cup toasted, chopped almonds
3 cups sugar
3/4 cup cocoa
6 beaten eggs
2 cups canned milk
6 cups half 'n' half
4 cups whipping cream
3/4 teaspoon almond extract

Directions

Toast chopped almonds in a 300 degree oven for 15 minutes, stirring occasionally. Blend sugar and cocoa together and add 6 beaten eggs, 2 cups canned milk and 4 cups half 'n' half. Stir and heat until almost boiling. Cool; then add remaining 2 cups half 'n' half, 4 cups whipping cream and 3/4 teaspoon almond extract. Add nuts just before freezing. Pour in 6-quart ice cream freezer container and freeze according to manufacturer's directions.

Each serving contains 195 calories, 14 g fat, 16 g carb, 40 mg sodium, 68 mg cholesterol.