How to make it

  • Melt the chocolate in the top of a double boiler over hot but not boiling water.
  • Gradually whisk in milk and heat stirring constantly until smooth.
  • Remove from heat and allow to cool.
  • Whisk eggs in a mixing bowl until light and fluffy about 2 minutes.
  • Whisk in sugar a little at a time then continue whisking until completely blended about 1 minute.
  • Add cream, vanilla and salt then whisk to blend.
  • Pour chocolate mixture into cream mixture and blend.
  • Cover and refrigerate until cold about 3 hours.
  • Transfer mixture to an ice cream freezer and freeze according to instructions.
  • During the last 2 minutes of freezing add almonds.

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