5 c. milk
1 c. unsweetened cocoa powder
1/2 c. light corn syrup
5 eggs
2 c. sugar
3 c. whipping cream
1 tbsp. vanilla
1 c. coarsely chopped almonds, toasted

Stir 2 cups of the milk, cocoa and corn syrup over medium heat until blended; cool. Beat eggs until foamy; slowly beat in sugar. Blend in cocoa mixture. Add cream, remaining 3 cups of milk, and vanilla; mix well.

Pour into 5-quart ice cream freezer container. Freeze according to manufacturer's directions. Stir in nuts. Makes 4 1/2 quarts.