Strawberry Ripple Ice Cream With Toasted Almonds

1. 1

   In a small saucepan over medium heat, bring 12 oz. strawberries, 2 tbs. sugar, and lemon juice to a simmer, stirring frequently, for about 15 minutes, or until it thickens. Transfer mixture to a shallow container and refrigerate until cold.

2. 2

   Spoon one-third of Breyers(R) Natural Vanilla Ice Cream into a loaf pan, forming a layer to nearly cover bottom of pan (layer does not have to be perfect). Dollop half of cold strawberry mixture over. Top with another layer of ice cream. Repeat layering. Freeze for about 1 hour, or until firm.

3. 3

   Meanwhile, in a small heavy saucepan, bring remaining sugar and 1 tbs. water to a boil over medium-high heat. Cook, swirling pan occasionally (do not stir at this point), for 3 to 4 minutes, or until caramel turns an amber color. Stir in almonds and a pinch of salt to coat. Pour almond mixture, in a single layer, onto a baking sheet. Once cool, break up into small clusters and reserve in an airtight container.

4. 4

   Scoop 1/2 cup of Breyers(R) Natural Vanilla Ice Cream into each of 12 chilled bowls and top with remaining sliced strawberries and candied almonds.

* Per serving · 4 servings · Values may vary.