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2 cups sugar2 envelopes unflavored gelatin1/8 teaspoon salt8 cups light cream or half-and-half, divided6 squares (1 ounce each) unsweetened chocolate2 eggs, beaten4 teaspoons vanilla1 cup chopped toasted almonds
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.
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