Chocolate and burnt almond ice-cream

For the almond praline

• 60 g shelled unblanched almonds
• 60 g granulated sugar

To make the praline, put the almonds and sugar in a heavy-based saucepan. Cook over a medium-low heat until the sugar has melted, stirring frequently. Continue cooking, stirring occasionally, until the sugar syrup has turned to a deep golden-brown caramel. The almonds will make a popping noise, which indicates that they are toasted.

Pour the mixture on to a lightly oiled marble slab or