For Praline: In a pan, add sugar and caramelize it on low flame starring often.

Once it caramelize, add butter and almonds.

Stirr well, transfer mix to greased plate and let it cool.

Once it is cooled, take it out from plate and crush the praline disc to small chunks consistency.

Beat cream till Stiff.

Once it double in volume, add sugar and beat it to foam peaks.

Once it whipped, add milk and praline, butterscotch essence and mix well.

Add some lemon colour and mix well.

Freeze in air tight container, remove after few hours.

Beat well then freeze overnight and serve.