Toasted nut and demerara ice cream

Method

1. Heat the oven to 180°C/fan160°C/gas 4. Spread the nuts out on a baking tray and toast in the oven until golden (5-10 minutes).
2. Cool slightly, then roughly chop and mix with the sugar in a small bowl.
3. Defrost the ice cream until just spoonable. Spoon into a large bowl and stir through the nut/sugar mixture, then return to the tub and pack it down tightly. Freeze until set (about 3 hours). Serve with sticky toffee pudding.