Semifreddo al torroncino (homemade nougat ice cream)

Semifreddo al torroncino (homemade nougat ice cream)

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


Preparation method

  1. Separate the eggs.

  2. Put the yolks and sugar in a bowl and beat until fluffy.

  3. Add the mascarpone and keep beating.

  4. Add the chopped nougat.

  5. Fold in the egg whites beaten firm.

  6. Coat a rectangular mould or small individual ones with parchment paper or cling film.

  7. Pour the mixture in the mould or small individual ones.

  8. Freeze for several hours before serving.

  9. Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts.

  10. Serve immediately.

Over 2 hours preparation time

No cooking required cooking time

Serves 4-6

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 5 December

James Martin presents with help from chefs Kuba Winkowski and Theo Randall.

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