Prepare a large bowl or pan of ice water.

Preheat the oven to 350°F. Place the nuts on a baking sheet with sides and bake until lightly toasted, about 8 to 10 minutes. Set aside to cool,

In the top of a double boiler, heat the half-and-half and coffee beans over simmering water until steaming. Remove from the heat and steep for 40 minutes, or until the coffee flavor is pronounced to your liking. (If using the coffee powder, mix it into the hot half-and-half until dissolved.)

In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half. Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Strain the custard into a container and discard the beans. Stir in the cream, cover, and refrigerate until thoroughly chilled, about 3 hours.

Meanwhile, prepare the Chocolate Fudge: In a small saucepan, combine the sugar and cocoa. Stir in the corn syrup and half-and-half. Stirring constantly, heat over medium heat until the mixture comes to a boil. Reduce heat. Simmer 2 minutes and stir in the butter and vanilla, Let cool to room temperature.

Freeze the custard in an ice cream maker according to the manufacturer's instructions, When the ice cream is almost frozen, spoon in the Chocolate Fudge and the toasted almonds and churn until blended in, about 15 seconds more. Transfer to a container, cover, and freeze until firm, about 2 hours.

Makes about 1 quart