Chocolate Almond Ice Cream

4 egg yolks, lightly beaten
1 cup granulated sugar
2 cups half-and-half
1 1/2 cups milk
1/2 cup cocoa powder sifted
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup toasted almonds

Add sugar to the beaten egg yolks and whisk until the sugar dissolves. Scald the milk and half and half. Slowly add 1 cup of the milk to the eggs mixture to temper the eggs. Add the egg mixture back to the milk mixture. Stir in cocoa, and heat just to steaming. Remove from heat. Stir in vanilla and almond extracts. Chill for 4 hours.

Pour into freezer container. Add toasted almonds. Follow the manufacturer's instructions to freeze the ice cream.