Ingredients of Chocolate Almond Ice Cream

1 - Two envelopes unflavored gelatin
2 - Six tablespoons cold water
3 - Three cups Milk
4 - Three cups sugar
5 - 1/4 teaspoon Salt
6 - Three Eggs ( lightly beaten )
7 - 6 to 7 ounces unsweetened chocolate ( melted )
8 - Four cups heavy whipping cream
9 - Two teaspoons vanilla extract
10 - One cup sliced or slivered almonds ( toasted )

How to Prepare :

In a small bowl sprinkle gelatin over cold water let stand for at least two minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for two minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer Chocolate Almond Ice Cream to a freezer container freeze for 2 to 4 hours before serving