While it is churning, chop up your chocolate covered almonds. Add more or less if desired, but I found this to be plenty. Once your ice cream reaches the soft serve consistency, pour the ice cream into an ice cream container
. Smooth out the ice cream and stir in the chopped chocolate almonds. Place a piece of plastic wrap directly on top of the ice cream and then cover with a tight lid. Place in the back of the freezer to firm up for a couple of hours before eating. Homemade ice cream is best eaten within the first couple of days to avoid ice crystals from forming.