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Nougat Icecream

Extremely simple to make and very delicious –make at least 24 hours ahead for best results.

1 L Vanilla ice cream
100g Flamigni brittle nougat
100g slivers of Corazon quince paste
100g Valrhona chocolate pearls or grue de cacao
Splash of Limoncello or Limoncello Cream (optional)

Chop the brittle nougat into splinters with a sharp knife. Slice the quince paste thinly and chop into pieces. Sprinkle in Limoncello or Limoncello Cream (if using).

Gently fold the nougat, chocolate pearls and quince paste into the ice cream and refreeze. After 12 hours the nougat softens to a delicious nugget of flavour.

Sabato


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