• In a medium saucepan, heat 2 cups of almond milk, sugar and salt until warm.
• In a medium bowl, whisk together egg yolks. Slowly add about a cup of the warm milk mixture into the egg yolks, stirring constantly. Pour the egg/milk mixture back into pan with the remaining milk.
• Pour the remaining cup of almond milk into a large bowl and set a fine mesh strainer over the top and set aside.
• Stirring constantly, cook the mixture over medium heat, until the mixture has thickened slightly and coats the back of a spoon. Pour egg custard mixture through the fine mesh strainer over the prepared bowl. Add vanilla extract and stir to combine. Cover and chill the mixture in the refrigerator.
• While mixture is chilling, make fudge ripple.

To make the Fudge Ripple:

• In a small saucepan whisk together sugar, water, corn syrup, cocoa powder and salt and heat over medium –high heat. Stirring constantly, bring mixture to a low boil and let boil for 2 minutes. Remove from heat and stir in vanilla extract. Let fudge cool in pan to room temperature, then transfer to a jar and refrigerate until ready to use. Fudge will need to be completely chilled before layering into ice cream. Leftover fudge can be stored in the refrigerator for about 2 weeks.
• Once chilled, freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
• While removing the ice cream from the ice cream maker to a storage container, alternate layers ice cream, chopped almonds, and fudge. Place in the freezer until firm, about 4-5 hours.