Choco-almond Ice Cream

Ingredients
1 can evaporated milk
1 can condensed milk
1 pack all purpose cream
5 bars chocolate
Crushed almond (optional)

Method
Step 1- Pre-chill cream, condensed and evaporated milk then pour it all in the blender and mix vigorously until all ingredients are well blended. Add crushed almonds if you want and set it aside
Step 2- For the chocolate coating, first prepare and use a double boiler to melting the bar of the chocolate
Step 3- Melt 5 chocolates (for this recipe, choose the combination of milky and dark flavor of Goya chocolate bar), Transfer the chocolate to a pastry bag or a squeezed bottle
Step 4- Pour a portion of the chocolate in an ice candy plastic bag enough to evenly coat the almost full portion of the bag or use a funnel to pour the ice cream mixture inside of the ice candy bag
Step 5- Squeeze tightly by twisting downward and open the ice candy bag to seal the ingredients inside
Freeze overnight and serve as dessert after a meal.

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