Mocha Almond Ice Cream

In a small bowl, add egg yolks and ¼ cup of sugarand beat until well combined.
Stir in bittersweet chocolate chips andcoffee granules. Set aside.
In a large saucepan, add milk over medium-lowheat and cook until heated.
Add the remaining sugar and stir untildissolved.
In the bowl of egg yolk mixture, add smallamount of hot milk mixture and beat well.
Immediately, return the mixture into the pan,beating continuously.
Reduce the heat to low and cook for about 2-3minutes or mixture becomes thick enough to coat a metal spoon, stirringcontinuously.
Immediately, remove the pan from heat andtransfer the mixture into a large bowl.
Place the bowl in a pan of ice water forabout 2 minutes, stirring gently and occasionally.
Remove the bowl from ice bath and stir incream and vanilla extract.
Arrange a plastic wrap on top of custard andpress on the surface.
Refrigerate overnight.
Place melted semisweet chocolate onto a waxpaper-lined baking sheet and with a spoon, spread into ⅛-inch thickness.
Refrigerate for about 20 minutes.
Remove from refrigerator and chop thechocolate roughly.
Place the custard into an ice cream in icecream maker in 2 beaches and process according to manufacturer’s directions.
Transfer ice cream into freezer containersand stir in chopped chocolate, almonds and toffee bits.
Freeze for about 2-4 hours or until setbefore serving.