In a pan,add sugar and water,when it starts melt over,cook over low heat until it becomes brown in colour.pour this mixture over silicon sheet and let it cool.When it becomes cool,break in pieces and put inzip lock bag and thin crush with rolling pin.

In dry pan add cream and beat it untill it becomes double in quantity. Add condensed milk,dream whip cream,essence and beat again until it becomes light and fluffy.If you want you can add yellow colour but very small amount.

Fold sugar crunch in mixture and pour over in air tight jar,cover and put in freezer,after every 1 hour beat it again for creamy texture.

When it completely frozen,take out from freezer,scoop out in serving cups,sprinkle chopped almonds and sprinke left over crunch and serve.