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Line a large bowl with aluminum foil or plastic wrap.
Place ice-cream in the mixer and beat until soft and creamy. Lower speed and add meringue, chocolate chips, nougat and candied fruit if desired. Transfer to lined bowl, cover with plastic film and freeze overnight.
Invert bowl onto a serving platter and remove plastic wrap. Cover with chocolate sauce.
This ice cream can be prepared in advanced and kept frozen.
Chocolate Sauce:
Place evaporated and condensed milk in a large saucepan. Dilute cocoa in hot water and add to milk. Bring to a boil, stirring, until mixture thickens. Add salt and butter and stir.
Pour some over ice cream and serve remaining sauce in a sauceboat.
Decorate with nuts, cherries and chocolate shavings.
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