Soft Pink Nougat Ice Cream

Ingredients

• 1.4 eggs, separated
• 2.1 tin condensed milk
• 3.Jersey cream, P&P brand or equivalent thick cream
• 4.60 gram Damascus nougat, chopped finely; Damascus brand or similar
• 5.red food colouring, 2 drops
• 6.pecans, crushed and toasted; optional

Method

1. 1.Beat egg yolks and condensed milk together.
2. 2.Lightly beat egg whites.
3. 3.Fold cream into the egg yolk mixture.
4. 4.Fold egg whites into the mixture.
5. 5.Add nougat and two drops of red colouring (and nuts if required).
6. 6.When almost set, re-spin and refreeze for another 12 hours.

Notes

• Chunkier method: freeze overnight. When almost set, fold in nougat (and nuts) and refreeze for another 12 hours.
• Damascus is a South African nougat brand. Any good soft nougat can be substituted.
• P&P Jersey cream is a South African brand of thick Jersey cream.
• Handwritten variation — Coffee Ice Cream: add 6 tablespoons of coffee to the condensed milk and cream.
• Green and red glacé cherries were listed and crossed out (removed from the final recipe).
• Handwritten note suggests Magimix method: spin yolks, condensed milk and nougat in processor, then fold in cream, egg whites and colouring.

Margin notes

• Coffee Ice Cream: Add 6 Tablespoons of coffee to condensed milk and cream (handwritten variation)