Put the evaporated milk and coffee in a jug. Put the lid on and give a good shake. Keep in the fridge for at least 24 hours for the coffee flavor to seep in.

Strain the milk in the cold pan. Beat till it becomes fluffy and thick.

In an another bowl, whip the cream till soft peak. Add the condensed milk and whip. Add the whipped evaporated milk and beat again. Pour into a bowl and freeze for an hour.

Meanwhile, toast the almonds and chop coarsely.

To make the fudge sauce, add all ingredients into the pan and cook on low flame till it thickens slightly and becomes a homogenous mixture. It may be still watery. Keep in the fridge till use.

Take out the ice cream bowl. Put the almonds and drizzle a little over half the fudge sauce. Slowly fold the ingredients, ensuring that the sauce doesn't mix in completely. Drizzle the rest of the fudge sauce on top and return the bowl back into the freezer. Freeze for four hours at least.