Semifreddo al torroncino (homemade nougat ice cream)


You can make this brilliantly simple ice cream recipe without a machine - and it's sweet and chewy with nougat.


  • 250g/9oz mascarpone cheese

  • 3 eggs, separated (and beat the egg whites)

  • 2 tbsp caster sugar

  • 100g/3½oz crunchy nougat, chopped by hand

Preparation method

  1. Separate the eggs.
    Technique: How to separate eggs
    How to separate eggsWatch technique0:58 mins
  2. Put the yolks and sugar in a bowl and beat until fluffy.
  3. Add the mascarpone and keep beating.
  4. Add the chopped nougat.
  5. Fold in the egg whites beaten firm.
  6. Coat a rectangular mould or small individual ones with parchment paper or cling film.
  7. Pour the mixture in the mould or small individual ones.
  8. Freeze for several hours before serving.
  9. Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts.
  10. Serve immediately.

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