Mocha Swiss Chocolate Almond(Homemade Ice Cream)

Whisk the eggs in a mixing bowl until light and fluffy, 1 or 2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Add the cocoa and coffee and whisk to blend.

Whisk in the cream and milk thoroughly.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the almonds, then continue freezing until the ice cream is ready.