Semifreddo al torroncino (homemade nougat ice cream)

Prep time over 2 hours

Cook time over 2 hours

Serves 4-6

Dietary Vegetarian

From Saturday Kitchen

You can make this brilliantly simple ice cream recipe without a machine - and it's sweet and chewy with nougat.

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.

2 tbsp caster sugar

100g/3Â½oz crunchy nougat, chopped by hand

3 eggs, separated (and beat the egg whites)

250g/9oz mascarpone cheese

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