An ultra-quick and deeply delicious dessert made with shop-bought vanilla ice cream, whipped cream and frozen, nutty nougat chunks. Gilly Walters, the inventor of Wedgwood Nougat, came up with this recipe as a way using nougat offcuts from her home factory.
This is the second recipe from Gilly's cookbook, and forms part of my new series about South African food fundis. Click here to read about more Gilly and Wedgewood Home-Made Confectionery.
Gilly's Easy Nougat Ice Cream
2 x 110g bars of Wedgewood home-made honey nougat
1 litre good vanilla ice cream
1 cup (250 ml) whipping cream
1/2 cup (125 ml) plain thick yoghurt
The night before you make the icecream, put the whole nougat bars into the deep freeze. Remove from the freezer and chop into pieces using a heavy knife or cleaver. Now cut the pieces into little chips. (You can also do this by placing the chunks into the jug of a food processor fitted with a sturdy metal blade, and briefly pulsing the chunks until they are reduced to bits about the size of chocolate chips.)
Remove the ice cream from the freezer and leave at room temperature for about 30 minutes, or until slightly softened.
In a large bowl, whip the cream. Stir in the yoghurt. Tip the softened icecream and the chipped nougat into the bowl and gently fold together.
Refreeze the ice cream in a dish or mold.
Serve with Wedgewood Angel biscuits.