Warm milk and cream until just simmering add half the sugar and vanilla bean , whisk eggs with remaining sugar in separate bowl. Whisk until smooth! Slowly add a small amount of hot cream mixture to the egg mixture. ( this is called tempering, so the eggs don't scramble) Add egg mixture to the cream mixture slowly, stirring constantly with a wooden spoon. Bring mixture up to a temperature of 170 degrees, remove from heat.
Pour mixture through colander to separate the smooth mixture from the lumps.
Pour chilled mixture into ice cream maker, add cocoa power 2 minutes before end of churning. 1 minute before end add almonds. Scoop out ice cream and place in freezer until solid. Serve on top a brownie dolloped with some fresh whipped cream. Yum!