Milk Chocolate Ice Cream with Toasted Almonds

Ok the original recipe called for Macadamia nuts, but I prefer almonds….put in whatever you like!  You will need an ice cream maker for this recipe.  This is one of the nicest ice creams I made,  very creamy with a wonderful flavour.  Based on a recipe from Food and Drink Autumn 2003.

1 1/2 cup whipping
1 cup 1% milk
5 egg yolks
1/4 cup granulated sugar
Pinch of salt
8 oz (250g) finely chopped milk chocolate (use a good quality)
1/4 tsp vanilla
1/2 cup toasted almonds

1. In a medium saucepan, bring the cream and milk to a boil.  Meanwhile whisk together the egg yolks, sugar and slat.  Slowly whisk the hot milk mixture into the egg yolks, then place the mixture in a clean saucepan over a low heat.
2. Cook, stirring, until slightly thickened or the mixture reaches 80 c.  Strain the mixture immediately into a bowl containing the finely chopped chocolate and vanilla.  Stir to melt the chocolate, then set the bowl over ice and stir until cool.  Refrigerate overnight.
3. Next day, freeze in an ice cream machine according to the manufacturers instructions.  Once it is thick stir in almonds.

Makes 4 cups (1L)