Torrone Ice Cream

Ingredients

• 1.2 tin condensed milk
• 2.500 millilitre cream
• 3.4 tablespoon buttermilk
• 4.2 teaspoon vanilla essence
• 5.1 bar torrone nougat, broken into pieces

Method

1. 1.Combine condensed milk, cream, buttermilk and vanilla essence. Pour into a shallow container and set in the freezer.
2. 2.When nearly frozen, fold in broken nougat pieces.
3. 3.Reset in the freezer.
4. 4.Place in the body of the fridge for 15 minutes before serving.

Notes

• Torrone is Italian nougat — a chewy confection of honey, egg whites and nuts (typically almonds or pistachios). Available at delicatessens.
• Handwritten note on card: a variation that uses 500 mls cream with 4 tablespoons of buttermilk left overnight in the fridge before proceeding.
• Handwritten brand annotation alongside nougat: partially illegible, may refer to Amicetti or a similar brand.

Margin notes

• Take 500 mls, put in 4 Tablespoons of buttermilk, leave overnight just in fridge (handwritten variation)