'Saints & Sinners' Nougat Ice Cream
Inspired by the wonderful gooey nougat that adorns stands at Maltese festas, this ice cream isn't however overly sweet. Easy to make and a bit naughty with the drop of Disaronno.
Recipe type: Ice Creams & Chilled Desserts
Cuisine: Maltese
Serves: 8
  • 500ml full fat milk
  • 300ml single cream
  • 150g white nougat with almonds
  • 2 to 3 tbsps Disaronno (or other bitter-sweet Italian liqueur)
  1. Cut up nougat into small chunks. Add it to the milk in a medium saucepan and heat gently, stirring from time to time until the nougat is dissolved and the milk at steaming, but not boiling point.
  2. Strain the milk-nougat mixture into a bowl retaining the almonds aside. Chill the milk for a good 4-6 hours (ideally overnight or all day) before churning the ice cream.
  3. Chop some of the almonds if whole, cover and chill them as well.
  4. When ready to churn the ice cream, add the cream and 2 or 3 tablespoons of Disaronno (or similar liqueur) to the milk mixture and following your ice cream machine’s instructions, churn until thickening. Five minutes before the ice cream is your desired consistency, add the chopped nuts in batches while the paddle is turning. If you add the nuts at the start, they will sink to the bottom of the ice cream and not be evenly distributed.
  5. Using a non-abrasive spatula, scrape the ice cream into a suitable freezer container and freeze. You can serve immediately if you like. The liqueur makes this ice cream easy to scoop from the freezer within a minute or two. Use within 2 weeks.
Recipe by The Red Bistro at http://theredbistro.com/2013/08/08/nougat-disaronno-ice-cream-recipe/