Just a few extra ingredients and about half an hour in the kitchen and you can turn regular chocolate ice-cream into a delicious and very sophisticated dessert.
1.Combine ice-cream, peaches and nuts in large bowl. Freeze until almost firm.
2.Meanwhile, for the coconut praline, line oven tray with baking paper. Combine sugar and the water in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until golden brown. Stir in coconut. Pour mixture onto tray; set at room temperature. Chop coarsely.
3.Stir praline through ice-cream mixture. Spread mixture into 15cm x 25cm (6-inch x 10-inch) loaf pan, cover with foil; freeze until firm.
4.Serve scoops of ice-cream sprinkled with dark chocolate curls (see page 230), if you like.
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