Chocolate Almond Ice Cream

In a large saucepan combine sugar, gelatin, and salt. Stir in half of light cream or half-and-half. Cook and stir over medium heat until mixture almost boils and the sugar dissolves.

Add chocolate and cook until melted. Beat with a rotary beater until smooth.

Stir about 1 cup of the hot mixture into beaten eggs; return all of the mixture to saucepan. Cook and stir for 2 minutes. Cool.

Stir in remaining cream, vanilla and toasted almonds.

Freeze in a 4 or 5-quart ice cream freezer according to manufacturer's directions.