Add sugar in a pan on medium heat. Chop cashews and almonds and keep them ready.

Sugar will first be all clumpy but then it will melt in a smooth liquid.

As soon as sugar melts and caramelizes (light golden in color), add the nuts to it. Stir to combine the nuts. Be very careful here, the caramelized sugar is too hot. Also sugar can burn very quickly once it's melted so as soon as it caramelized stir in the nuts and remove from heat.

Transfer the sugar nut mixture onto a parchment paper and let it cool down.

Keep the mixing bowl of your stand mixer (or hand mixer) and whisk attachment in the refrigerator for 20-30 minutes. Take out and add heavy cream to it.

Using the wire whisk attachment of your stand mixer or using your hand mixer, beat the cream till it forms soft peaks. Set aside.

In a large bowl add 3/4 of a 14 oz can of condensed milk. Add milk powder, butterscotch essence and mix everything together.

Now fold the cream slowly to the condensed milk mixture. Add in parts mixing slowly after each addition. Also add yellow food color (very little) and mix.

Transfer the ice cream mixture to the container in which you will be freezing the ice cream.

Place the box in the freezer for 1-2 hours or till slightly set.

Now take the set caramelized sugar (which will be quite hard now) and break it into pieces. Transfer it to a food processor.

Pulse till you get a fine powder with some coarse pieces.

Take out the ice cream after 1-2 hours from the freezer and add the crushed sugar nuts powder to it.

Mix in till the praline is thoroughly mixed.

Pour back the ice cream mixture in the bowl.

Freeze for 6-8 hour or preferably overnight.