• Preheat the oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
• Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer.
• If caramel doesn’t cover all the nuts, tilt the pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch the caramel or hot pan. Gently twist the pan to release the praline.
• Pour in a parchment paper and leave it to cool completely.
• Put it in a blender and Grind it until it becomes powder.

FOR MAKING THE MOCHA ALMOND ICE CREAM:

• In a saucepan pour the heavy cream, whole milk, sugar, egg yolks, and vanilla.
• Whisk them well until it comes all together.
• Put the pan on the stove and stir on medium heat for 5 – 7 minutes or until it reaches 160 degrees.
• Turn off the heat and add the coffee and cocoa then mix them well and strain it.
• After that pour the ice cream mixture on the almond mixture and blend it well.
• Place the mixture in the fridge for 1 -2 hours.
• Pour the ice cream mixture into the ice cream machine and turn it on for 25 – 30 minutes or until it turns into a soft-serve consistency.
• Put the ice cream in the freezer for 1 -2 hours.
• Serve it and enjoy.