Whisk together the heavy cream, milk, sugar and cocoa powder in a medium saucepan and simmer. Once it simmers, turn off heat.
1
Separate the egg yolks from the egg whites. Reserve egg whites for another use. Whisk egg yolks with the vanilla and almond extract for about three minutes.
2
Temper the yolks by adding about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times.
3
Add egg-cream mixture back to the pot. Whisk constantly and bring back to a simmer. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
4
Pour into a large bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold.
5
Pour custard in an ice cream maker and churn. In the last couple minutes of churning, add the amaretto to the ice cream machine. Freeze for several hours.
6