Mexican Chocolate And Almond Ice Cream

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Ingredients

3 cups half and half, divided

1/4 cup unsweetened cocoa powder

5 ounces Mexican chocolate such as Ibarra or Abuelita*, or good-quality semi-sweet chocolate, chopped into small pieces (about 1 heaping cup)

1 teaspoon vanilla or almond extract

1 teaspoon cinnamon

1/8 teaspoon cayenne pepper

1/3 cup sugar

5 large egg yolks

pinch salt

1 cup sliced almonds

In a medium saucepan, combine half of the half and half with the cocoa powder and simmer over medium-low heat for about a minute, stirring with a whisk until all the cocoa lumps are broken up. Remove from heat and add chopped chocolate, stirring until pie

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