Ice Cream: In a mixer whip the heavy cream on medium speed for a few minutes until it forms peaks (don’t over whip otherwise can turn into butter) then while machine is still running slowly add the half & half , sugar ,and vanilla. Give it another mix. Place batter in air tight container*, and swirl in a few drizzles of the caramel sauce. Freeze for a few hours or overnight.

Almond Brittle:

Prep a 9×13 pan lined with parchment paper, sprinkle a handful of sliced almonds , and set aside.

Place sugar and water in a saucepan over low heat. Let sugar fully dissolve and then raise the heat to medium. Let mixture come to a boil, while making sure to stir. Once the color turns light/medium brown take off fire, and pour over almonds.

Let it cool and then cut into pieces