Almond grind in a blender.

Caramel did the first time and was not sure what I can do. But it all came out, and a few key points I have learned, to share with you. Ingredients for the caramel it is better to measure in advance, they should be at hand. In a saucepan add sugar and put on medium heat. As soon as the sugar begins to melt, gently tilting the pan in different directions so that the caramel is not burnt and melted evenly. Disturb not! The process goes pretty quickly. Here sorry for the pictures, because I wanted to capture, and the speed of the process does not allow to be distracted.

As soon as the sugar becomes dark amber, remove saucepan from heat, add butter, cream, salt. Now mix everything thoroughly. Caramel is ready!

Whisk the cream until stable peaks.

Add mascarpone and a thin stream pour in the condensed milk. Whisk a lot at low speed until a homogeneous smooth mass.

Form for ice cream I took the silicone, so no grease and not made up. On the bottom of the mold spread half of the ice cream, pour on top of caramel and sprinkle with nuts.

The second spread half of the creamy mass. I still have some left and I put them into portioned molds, without the caramel. Cover with cling film and put into the freezer to harden for a few hours. After hardening, serve as the cake (I sprinkled grated chocolate) or cut into pieces a La carte and enjoy a creamy ice cream with delicious caramel!