In a large saucepan combine half-and-half, light cream, or milk and sugar. Cook and stir over medium heat just until sugar dissolves. Stir about 1 cup of the warm mixture into beaten egg yolks; return all to saucepan. Bring to boiling, stirring constantly. Reduce heat. Stir the melted white baking bars into hot, cooked egg mixture, stirring until mixture is smooth (about 3 minutes).
Stir in the whipping cream and the vanilla. Cool. If desired, stir in almonds. Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. If desired, serve ice cream with fresh berries.