Semifreddo Nougat Ice Cream
Recipes feature in Black Dog Cottage Cookbook by Adie McClelland, published by Phantom House
Perfect ending to any meal, although not for the faint-hearted but I think you’ll find even they will be persuaded to try this. The nougat is an expensive addition. You can, of course, add anything you like, but I love the contrast of all that softness surrounding the crunch of the nougat.
- 8 egg yolks
- 220g (1 cup) castor sugar
- 400ml pure cream
- 400g mascarpone
- 1 tsp vanilla extract
- 300g brittle nougat, coarsely chopped
Place the egg yolks in the bowl of an electric mixer and whisk until pale and combined.
Gradually add the castor sugar and whisk until light and creamy.
Add the cream, mascarpone and vanilla and whisk until thick-ish.
Add the nougat and fold through the ice-cream mixture until well combined.
Pour into a container and freeze overnight.
Suggested wines to complement this recipe
Vavasour Clifford Bay 2008
Villa Maria Private Bin 2009