Chocolate nougat ice cream

Method

• 1
  Remove the ice-cream from the freezer. Stand for 7-10 mins to soften.
• 2
  Meanwhile, grease a 7cm-deep, 9cm x 25.5cm (base measurement) loaf pan. Line the base and sides with baking paper, allowing the long sides to overhang the pan.
• 3
  Spoon the ice-cream into a bowl. Stir in the nougat and three-quarters of the chocolate, then fold in the frozen raspberries. Spoon the mixture into the prepared pan and smooth the surface. Cover with baking paper. Freeze for 8 hours or overnight until firm.
• 4
  Meanwhile, to make the chocolate sauce, place the chocolate, cream, sugar and vanilla in a small saucepan. Stir over low heat until the chocolate melts. Bring to a simmer. Simmer for 7-10 mins or until the sauce thickens. Set aside to cool to room temperature.
• 5
  Turn the ice-cream onto a serving platter. Top with fresh raspberries and remaining grated chocolate. Slice and drizzle with chocolate sauce to serve.