Roasted macadamia & ginger ice-cream

Ingredients (serves 6)
1L good-quality vanilla ice-cream
3 tbs preserved ginger in syrup, finely chopped
1 cup roughly chopped roasted, unsalted macadamia nuts*, plus extra to garnish
125g dark chocolate
3/4 cup (185ml) thin cream

Method
Leave the ice-cream at room temperature for about 20 minutes to soften. Stir in the chopped ginger and nuts, then place into a 1-litre terrine mould (we used a triangular one) lined with plastic wrap, and refreeze until firm.
Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water) until the chocolate melts. Stir to combine, then sit at room temperature to cool slightly.
To serve, slice the ice-cream into 2cm-thick slices and serve 2 slices per person. Drizzle with chocolate sauce and garnish with extra nuts.
Notes & tips
* If you roast your own macadamia nuts, cool before using.