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Almond Nougat Ice Cream with Praline
- Serves
8
- Difficulty
Easy
Published 2008
Some of the best nougat (or torrone) is made in Alicante, packets of which always return with me to Sydney after each visit. You can make your own nougat for this ice cream if you feel so inclined, otherwise buy a reputable brand and chop it into small chunks.
Ingredients
400 ml 100 ml ½
Method
To make the ice cream, heat the milk, latte di mandorla and vanilla bean in a saucepan to simmering point over gentle heat.
Whisk the egg yolks and sugar in a bowl for about 10 minutes until pale and creamy. Pour on the hot milk and whisk to combine. Sit the bowl over a pan of simmering water and cook, stirring, until the mixture reaches a custard consistency and coats the back of a spo
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