Chocolate Praline Bombe

1. 1

   Place sugar and 2/3 cup water in a small saucepan on moderate heat. Stir until sugar dissolves. Bring to a boil; boil, without stirring, for 8-10 mins or until mixture is a rich golden brown and resembles toffee. Remove from heat; let bubbles subside.

2. 2

   Spread almonds, in a thin layer, on a greased baking pan; pour toffee over almonds. Let stand at room temperature for 15 mins or until set. Using a rolling pin, break praline into small pieces.

3. 3

   Finely chop 4 oz chocolate. Place ice cream in a large bowl; stir in ginger, chopped chocolate and half the praline. Spoon mixture into a 2-quart metal bowl; smooth top. Cover with foil; freeze for 4 hours or until set.

4. 4

   Chop remaining 7 oz chocolate coarsely. Place in a small heatproof bowl over a saucepan of simmering water (don't let base of bowl touch the water); stir for 5 mins or until smooth. Cool for 3 mins.

5. 5

   Dip ice cream bowl in hot water for 10 seconds; unmold bombe onto a serving plate. Drizzle with chocolate; sprinkle with remaining praline. Freeze for 30 mins or until chocolate sets.

* Per serving · 4 servings · Values may vary.

No additional tips available.