Semifreddo al torroncino (homemade nougat ice cream)
By Claire
About This Recipe
You can make this brilliantly simple ice cream recipe without a machine - and it's sweet and chewy with nougat.
Recipe Tags
Instructions
Ingredients
- 250g/9oz mascarpone cheese
- 3 eggs, separated (and beat the egg whites)
- 2 tbsp caster sugar
- 100g/3½oz crunchy nougat, chopped by hand
Method
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Separate the eggs.
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Put the yolks and sugar in a bowl and beat until fluffy.
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Add the mascarpone and keep beating.
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Add the chopped nougat.
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Fold in the egg whites beaten firm.
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Coat a rectangular mould or small individual ones with parchment paper or cling film.
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Pour the mixture in the mould or small individual ones.
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Freeze for several hours before serving.
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Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts.
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Serve immediately.
Nutritional Information
mascarpone
egg whites
caster sugar
nougat
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Semifreddo al torroncino (homemade nougat ice cream)