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Nougat Christmas Ice Cream

  • 10 minutes
  • 15 minutes
  • 10-12
Nougat Christmas Ice Cream

Nothing could be nicer than homemade icecream. This jewel-like ice cream with a heady vanilla taste makes a perfect dessert all by itself.


  • 6 egg yolks
  • ¾ cup caster sugar
  • 3 cups cream (or use half cream and half whole milk)
  • 2 vanilla pods, split or 1 teaspoon vanilla essence
  • 100-150 grams soft nougat, roughly chopped
  • ½ cup diced glace fruits, like cheeries or angelica


  1. In a bowl whisk the egg yolks with half the sugar, until very light in colour and thick .
  2. Stir the remaining sugar into the cream. Scoop in the seeds from the vanilla pod if using, and add to the cream. Alternatively, add vanilla essence. Heat the cream, either in a saucepan or in the microwave until scalding point.
  3. Slowly pour the hot cream onto the egg yolks while stirring, being careful not too go too fast as you will scramble the eggs.
  4. Place the mixture into a the top of a double saucepan or a large heat-proof bowl and stir over a saucepan of simmering water until the mixture thickens and coats the back of the spoon. Remove from the heat and pour into a cool clean bowl to arrest the cooking. Cool and the refrigerate until cold. Freeze.
  5. Add the chopped nougat and glace fruits, just as the icecream is finishing being churned in the machine, or after the last beating if being frozen without an icecream machine.

To Freeze

  1. a) Freeze in an icecream machine, following the manufacturer's instructions o b) Pour into a large lidded freezer-proof container and freeze for 4 hours. Beat the mixture with a whisk or electric beater and return to the freezer. Repeat twice more before freezing completely.
  2. Serve within one week.
  3. Cheat's nougat Christmas ice cream
  4. Buy the best quality vanilla ice cream you can afford. Remove from the freezer for 10 minutes. Scoop into a bowl and mix through the chopped glace fruits and nougat. Return to the container, over and place back into the freezer. Do this as quickly as possible to avoid the ice cream melting (as opposed to softening) as when refrozen it will be ice-like. Prepare this cheat's version the day before serving to allow the ice cream to become firm again.

Cooks Tips

- Scalding point is reached when bubbles appear on the surface of the cream and just before the cream boils. - To know when the custad mixture has reached the stage where it coats the back of the spoon correctly, lift the wooden spoon from the mixture and run your finger down the centre of the spoon. If a channel remains, the custard is cooked. If not, continue cooking and test again in a few minutes.

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