Almond Toffee Ice Cream Loaf

Source: Eagle brand website **Note: Cooking time is freezing time**

• Ready In: 6 hrs 10 mins
• Serves: 8-10
• Yields: 8-10

Ingredients

• 1  cup  slivered almonds, toasted and divided
• 2  cups  vanilla wafer crumbs (about 42 wafers)
• 3  tablespoons butter or 3  tablespoons margarine, melted
• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 1  tablespoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 2 (1 1/2ounce)  english toffee-flavored candy bars, crushed
• 2  cups  whipping cream, whipped

Directions

1. Line 9x5-inch loaf pan with aluminum foil, extending foil above sides of pan.
2. Finely chop 1/2 cup of almonds.
3. In medium bowl, combine almonds with wafer crumbs.
4. Reserving 1 cup crumb mixture, combine remainder with butter; press firmly on bottom and halfway up sides of prepared pan.
5. In large bowl, combine sweetened condensed milk and extracts; mix well.
6. Stir in reserved crumb mixture, crushed candy bars and remaining 1/2 cup almonds, coarsely chopped.
7. Fold in whipped cream.
8. Pour into prepared pan; cover and freeze 6 hours or until firm.
9. To serve, remove from pan; peel off foil.
10. Garnish as desired.
11. Slice to serve.
12. Freeze leftovers.