'Almond Joy' Chocolate Ice Cream Recipe
 
 3 egg yolks, beaten
 1 C. granulated sugar
 1 C. half and half
 1/4 t. salt
 2 oz. unsweetened chocolate, melted and cooled
 1 t. vanilla
 2 C. whipping cream
 1 C. flaked coconut
 3/4 C. chopped almonds
 1 C. chopped almond joy bars
 
 In a medium saucepan, slightly beat egg yolks. Add the sugar, half and half, salt and melted chocolate. Mix well and cook over medium heat, stirring constantly, until mixture thickens and coats spoon (do not boil).
 
 Remove from heat and add vanilla and whipping cream. Stir until well blended, then mix in coconut and almonds.
 
 Pour mixture into ice cream freezer and cover; refrigerate for at least 3 hours. Remove from refrigerator and freeze according to manufacturer's directions. Add almond joy bars the last minute.