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In a pan warm up cream and add the instant coffee to it. Mix until the coffee dissolves. Let this sit aside until it cools down
Whip the cream until stiff peaks with an electric beater or hand whisk
In a bowl combine condensed milk along with the cream and coffee mixture and a pinch of salt. Mix it well
Fold in the whipped cream in 2-3 parts without overmixing it
Fold in the roasted chopped almonds.
Transfer it to a clean container and let it freeze for 6-8 hours or overnight
Transfer the ice cream to fridge 15 mins to soften it up a little before scooping out
Scoop out the ice cream, pour over a spoonful of coffee decoction and garnish it with chopped roasted almonds