Chocolate Almond Ice Cream

The original recipe was a little unclear on some parts so I took the liberty of clarifying some steps. This recipe asks for extra rich milk which I don't believe is sold in most grocery stores anymore. In my quick online research some people suggested using whole milk and adding a little butter to increase the fat content. I also saw some suggesting using half and half. In my research it said that extra rich milk had a higher fat content than whole and less than half and half.
I am not sure if this recipe was from Blue Diamond or if someone just liked the brand. I just chopped up whole almonds and toasted them in the oven. I added the directions for that method below. You could also just purchase chopped almonds or almond pieces. Toasting them really brings out the flavor of the almonds so don't skip this part.

You will need an ice cream freezer, rock salt or ice cream salt, and ice.

Ingredients
2/3 cup of cocoa
2 cups sugar
4 cups extra rich milk*
2 tsp. vanilla
1/4 tsp salt
4 cups whipping cream
2-1 oz squares of semi sweet chocolate
1 cup chopped almonds (Blue Diamond Original)*
Optional: 2 cups mini marshmallows to make Rocky Road)

Directions

Chop almonds and toast in the oven at 350 for 7-8 minutes stirring once. Meanwhile, in a saucepan mix cocoa and sugar. Add rich milk. Cook on low heat stirring until sugar and cocoa dissolves. Cool at room temperature. Once cool add chocolate mixture to ice cream freezer. Add vanilla, salt, and whipping cream and stir. Stir in shredded chocolate and almonds and freeze in ice cream freezer according to instructions.