Whisk the first 4 ingredients together. Add the Kahlua and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

When the ice cream begins to stiffen (about 5 minutes before it is done), add the almonds, then continue freezing until the ice cream is ready. Remove the dasher and fold in the fudge sauce with a spatula.

When folding in fudge sauce, work as quickly as possible to keep the fudge from blending in and making chocolate ice cream.