Double chocolate sundae with almond praline

Place white chocolate and ½ the cream into a microwave safe jug and heat in the microwave in 30 second bursts until melted, stir to combine.

Place milk and the remaining cream into a large saucepan, bring to the boil and remove from the heat.

Place egg yolks, vanilla, sugar and lime zest into a large bowl and mix well to combine. Gradually pour the milk onto the egg mix, stirring all the time, until well combined. Fold through melted white chocolate. Return mixture to the pan, cook over medium heat, stirring until mixture coats the back of a wooden spoon. Remove from heat, strain and allow to cool. Place into an ice cream machine and churn for 25 to 30 minutes or until mixture is firm. Place into container and chill for a minimum 12 hours.

In a medium saucepan place the sugar and water and bring to the boil. Simmer until a light golden brown or caramel colour. Place almonds onto a greased baking tray and pour caramel over the almonds. Move tray around to spread caramel thinly and allow to cool completely. Chop praline into small pieces and elongated shards.

Place condensed milk, cream and chocolate in a small saucepan over a low heat, cook until chocolate melts and mixture is well combined. Set aside.

To serve, place 1 tablespoon of warm fudge sauce into the bottom of a serving glass, add some chopped praline pieces, 2 scoops of white chocolate ice cream, more fudge sauce and praline. Top with whipped cream and garnish with chocolate shavings and a shard of praline.