2/3 c. chocolate syrup
1 tsp. vanilla
1/2 tsp. almond extract
2/3 c. sweetened condensed milk
2 c. heavy cream
1/3 c. slivered almonds, toasted

Beat syrup, flavorings, milk and cream until fluffy. Fold in part of the almonds, reserving some to garnish top. Pour into paper lined muffin tins and sprinkle with remaining almonds. Freeze. When frozen, place in plastic bag and store in freezer. Yield: 1 dozen.