Chocolate Praline Ice Cream: Praline

• 100 g almonds in their skins
• 100 g sugar
• 3 tbsp</

Preheat the oven to 350°F/180°C/Gas 4.

Pour boiling water over the almonds and leave for 5 minutes. Remove in batches with a slotted spoon, push them out of their skins (do this in front of a wall as they tend to pop out and irritatingly skitter about the floor) and roast to go