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Nougat Icecream

Nougat Icecream

1l Duck Island vanilla ice cream  
100g Flamigni brittle nougat  
100g Corazon quince paste
100g Valrhona chocolate pearls or grue de cacao
Limoncello (optional)


Chop the brittle nougat into splinters with a sharp knife. Slice the quince paste thinly and chop into pieces. Add in a splash of Limoncello if using.

Gently fold the nougat, chocolate pearls or grue de cacao and quince paste into the ice cream and refreeze.

After 12 hours the nougat softens to a delicious nugget of flavour.

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