You will need
6 T (90 ml) sugar
2 T (30 ml) water
2 cups (500 ml) fresh cream
385 g tin full cream sweetened condensed milk
4 T (60 ml) good instant coffee granules
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Place the nuts on a baking tray lined with baking paper.
Toast the nuts for ± 7 – 10 minutes until beginning to colour.
Turn the nuts out onto one half of a clean dish cloth.
Fold over the other half of the cloth and briskly rub the nuts to remove the skins. It does not matter if some of the skins are not removed.
Roughly chop the nuts and place them back onto the lined baking tray. Position them in the middle of the tray in a single layer.
Place sugar and water in a small saucepan with a handle, tilt and shake regularly (do not stir), cook over high heat until the sugar starts to melt.
Keep shaking and tilting the pan until the caramel turns golden and pale brown.
Drizzle caramel over the nuts, leave to cool and harden.
Crumble the praline in a food processor.
Spray and then line a loaf pan with cling film.
Whip the cream, while slowly adding the condensed milk. Add coffee granules (no need to dissolve). Whip until soft peaks form.
Reserve 3 heaped tablespoons of the crushed praline and fold in the rest.
Pour the cream mixture into the lined loaf pan. Cover with cling film and freeze overnight or up to 3 days.
Remove pan from the freezer 15 minutes before serving. Turn mould upside down on a serving platter and peel away cling film.
Serve in slices sprinkled with reserved praline.