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Beat whipped cream in a large bowl with electric
mixer until firm peaks form, pour the vanilla
essence. Fold the evaporated milk and the caramel.
Beat till the ingredients are combined. Pour into
a plastic container and freeze until set. Chop
ice-cream roughly, add the chopped almonds and
beat again in a mixer or in a liquidiser. Pour
into container and freeze until firm. Serve with
melted caramel and crushed chocolate. Take it out from freezer
30 minutes before serving. Yummy --)
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