Mix the condensed milk, cream, Greek yogurt and lemon juice with an electric mixer until obtaining a creamy, lump-free mixture.
Add the dried fruit with chopped candied almonds (reserve some almonds to decorate each dessert).
Put the ice cream in small individual molds (they can be muffin molds) and freeze for at least 4 hours.
Right before serving, put sugar in a pan and make a light golden caramel. Then transfer to a Silpat and make caramel figures as you wish to decorate the ice cream.
Remove the ice cream from the molds and put in a plate.
Decorate with almonds, caramel and a piece of dried pineapple.