Semifreddo al torroncino (homemade nougat ice cream)
You can make this brilliantly simple ice cream recipe without a machine - and it's sweet and chewy with nougat.
By Anna Venturi
From Saturday Kitchen
Ingredients
- 250g/9oz mascarpone cheese
- 3 eggs, separated (and beat the egg whites)
- 2 tbsp caster sugar
- 100g/3陆oz crunchy nougat, chopped by hand
Method
Separate the eggs.
Put the yolks and sugar in a bowl and beat until fluffy.
Add the mascarpone and keep beating.
Add the chopped nougat.
Fold in the egg whites beaten firm.
Coat a rectangular mould or small individual ones with parchment paper or cling film.
Pour the mixture in the mould or small individual ones.
Freeze for several hours before serving.
Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts.
Serve immediately.
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