1 c. sugar
1/3 c. unsweetened cocoa powder
2 c. light cream
3 c. whipping cream
5 (1 1/4 oz.) white baking bars with cocoa butter and almonds, coarsely chopped
1/4 c. light corn syrup
2 tsp. vanilla

In large saucepan, combine sugar and cocoa. Stir in light cream. Heat mixture until cocoa dissolves. Cool. Stir in whipping cream, 4 chopped baking bars, corn syrup, and vanilla. Freeze in 4-5 quart ice cream freezer and sprinkle each serving with additional chopped bar, if desired. Makes 2 quarts, 16 servings.