Chocolate Nougatine Slice

Instructions:

1. Place butter and chocolate in a saucepan and heat gently until melted.

2. Remove from the heat and stir in the biscuit crumbs and almonds.

3. Turn onto a greased baking tray and chill until set, then break or chop into pieces.

4. Soften the ice cream slightly, and then stir in the biscuit mixture.

5. Pour into a foil lined 1kg loaf tin.

6. Cover with foil and put in the freezer while preparing the base.

7. Place almonds and sugar in a bowl and mix well.

8. Heat a large frying pan until very hot and tip in the almonds and sugar.

9. Cook over a high heat stirring constantly, until golden brown and caramelised.

10. Pour into a lightly greased baking tray and leave until set, then crush roughly.

11. Sprinkle over the top of the ice cream and press down firmly. Cover and freeze until firm.

12. Dip the bottom of the tin into warm water to loosen the gateau and turn into a chilled serving plate, 30 mins before serving.

13. Decorate with whipped cream and flaked almonds.

½ Packet Griffin's Digestive Biscuits (crushed)
125g Butter
125g Dark Chocolate
60g Blanched Almonds (chopped)
1.5L Vanilla Ice Cream

Base
150g Flaked Almonds
¼ Cup Castor Sugar