Chocolate Praline Ice Cream: Ice Cream

• 100 g sugar
• 4 tbsp water
• 2 tbsp

Melt the sugar with the water over heat, add the coffee granules and then the chocolate. Turn the heat right down, and when the chocolate has melted remove from heat and cool.

Whip the cream until semi-stiff. Fold the cooled chocolate mixture into the cream along with all but 1 tbsp of the praline, amalgamating well. Pour into dariole moulds or ramekins and freeze. To serve, turn out, d