• Heat the chopped chocolate, cocoa powder, milk, and cream over medium-low heat until the chocolate is melted and the liquid is heated through.  
  2 ounces unsweetened chocolate, ⅓ cup unsweetened cocoa powder, 1 ½ cups milk, 1 cup heavy whipping cream
• Meanwhile, in a large bowl, beat the eggs until they turn light in color. Gradually add the sugar to the eggs while beating on low speed or whisking by hand.  
  2 large large eggs, 1 cup granulated sugar
• When the chocolate mixture is hot, about 140°F, whisk about 1 cup of the hot liquid into the eggs and sugar to temper the eggs. Once the eggs have been tempered, add them back to the hot liquid and continue to heat over medium-low heat until the mixture reaches 175°F.  
• Remove from heat and allow to cool completely, then chill in the fridge for at least 3 hours. 
• Add the vanilla, then churn the chilled chocolate base in an ice cream maker until frozen, folding in the toasted almonds right at the end. It will take around 20-30 minutes to churn. Transfer to a container and freeze in the freezer for 4 hours to cure for hard ice cream.
  1 teaspoon pure vanilla extract, ½ to 1 cup toasted almonds

How to toast almonds

• Toast whole almonds at 350°F by spreading them in a single layer on a baking sheet and baking for 10-15 minutes, just until they begin to smell nutty and darken slightly. Cool completely and coarsely chop the almonds before adding to the ice cream base.