Espresso and Lime

0 Place a saucepan over medium heat and add 1/4 cup of natural unsweetened cocoa powder and a cup of heavy cream. Whisk and bring the mixture to a simmer. 
1 Transfer the saucepan off of a heat and whisk in 6 ounces of chopped semi-sweet chocolate until smooth
2 Whisk in the remaining cup of heavy cream until completely combined and then transfer the mixture into a large bowl and set aside for now
3 Place the saucepan back over medium high heat and add 2 cups of whole milk, a cup of granulated sugar and 1/4 teaspoon of sea salt and bring the mixture up to the point that it begins to steam
4 While the milk is warming, whisk 4 egg yolks in a glass bowl
5 Once the milk mixture is steaming, add a ladle of the steaming milk mixture in with the egg yolks and whisk vigorously to combine
6 Pour the milk and egg yolks back into the saucepan and reduce the heat to medium or even medium low and cook while stirring constantly until the mixture thickens enough to coat the back of a spoon
7 Transfer the milk and egg yolk mixture off of the heat 
8 Place a strainer over the bowl with the chocolate and heavy cream and pour the milk and egg yolk mixture thru the strainer (discard any residue left in the strainer)
9 Add a teaspoon of vanilla extract and an optional 1/2 teaspoon of almond extract into the bowl and whisk until everything comes together
10 Cover the bowl tightly and chill for a minimum of 5 hours before transferring into an ice cream churner (freeze your ice cream churner at the same time)
11 Churn for about 30 minutes
12 Add the chopped almonds and chocolate during the last 2 minutes of churning 
13 Transfer the ice cream into a freezer safe container and freeze until it reaches your desired consistency (about 2 hours)