Mexican Chocolate and Almond Ice Cream

INGREDIENTS

• 3 cups half and half, divided
• 1/4 cup unsweetened cocoa powder
• 5 ounces Mexican chocolate such as Ibarra or Abuelita, or good-quality semi-sweet chocolate, chopped into small pieces (about 1 heaping cup)
• 1 teaspoon vanilla or almond extract
• 1 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1/3 cup sugar
• 5 large egg yolks
• pinch salt
• 1 cup sliced almonds