Nougat ice cream in a brandy snap basket

First make the almond caramel. Put a tablespoon of water in a heavy saucepan.

Now add the sugar and liquid glucose, heat gently until the sugars have dissolved, do not stir.

Now turn up the heat and boil until it is turning into caramel, remove from the heat and pour a little caramel onto a baking mat for the garnish.

Then fold the toasted almonds into the rest of the caramel until well mixed, turn out onto another baking mat, and allow to go completely cold.

Meanwhile make the Crème Anglaise. In a bowl whisk the yolks and sugar together until pale. In a saucepan boil the milk with the pips from the vanilla pod.

Pour into the egg mixture whisking all the time, put back into a clean pan and bring the heat up slowly. Stir until it starts to thicken.

Remove quickly - be careful not to overheat otherwise it will become scrambled egg. Put through a fine sieve into a bowl and cover with cling wrap touching the surface to stop it forming a skin. Allow to go cold.

To make the brandy snap mixture, whisk the butter in a bowl until pale.

Add the caster sugar and whisk again. Add the golden syrup and whisk again, now add the flour and ginger and mix well. Put into a small bowl and allow to set. This will take one approximately hour.

To start assembling the ice-cream, crush the nougat into crumbs. Add to the cold Crème Anglaise and also add the chopped soft candied fruit. Mix well.

Add the double cream and put into an ice-cream machine. Leave until done. Put into the freezer when finished.

To make the brandy snap, preheat the oven to 180C. Make a teaspoonful of the mixture into a ball, put onto a baking mat. Only do three at a time because they spread.

Cook in the oven for about 10 minutes, then remove and leave for 30 seconds then lift off with a pallet knife and put over a mould, they will go hard very quickly.

Put a basket in a bowl and fill with the nougat ice-cream topped with mint.