2 cups Almond Milk
1 Tbsp Coconut Oil
½ cup Coconut Sugar – divided
¼ cup Unsweetened Cocoa
Pinch of Sea Salt
¼ cup Slivered Almonds – toasted
In a medium sauce pan combine almond milk, coconut oil, half of the coconut sugar (about ¼ cup) and the cocoa. Bring to a boil over medium high heat and with a wooden spoon stir gently until the coconut sugar and the cocoa is dissolved. Remove from heat and set aside.
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In a medium glass bowl whisk together the egg yolks, remainder of the coconut sugar and the pinch of salt until the egg yolk mixture is well combined.
Slowly whisk in about one cup of the hot milk mixture into the bowl with the egg yolk mixture. Then gradually whisk the egg yolk mixture into the sauce pan. Simmer over medium high heat for about 5 minutes by stirring constantly.
Pour the custard into a clean bowl and let it cool in an ice bath. Stir a few times. Refrigerate the cold mixture for at least 2 hours or you can even chill it over night.
Transfer the cold custard to your ice cream maker and proceed according the manufacturer instruction. Freeze the ice cream for at least 1 hour or overnight and remove 10 minute before serving.
Preheat oven to 350 degrees.
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Spread almond slivers over a parchment lined baking sheet. Bake almonds for about 5 minutes or until very light gold. Set aside to cool. Store in a airtight container.
Serve in small bowls and sprinkle with toasted slivered almonds.