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Semifreddo al Torroncino (Homemade Nougat Ice Cream)
A simple no-churn Italian ice cream featuring creamy mascarpone and sweet, crunchy chopped nougat.
Vegetarian
Italian
Dessert
Ice Cream
No-Churn
Estimated Nutrition
Calories
456.4
kcal / serving
1825.5 kcal total
Carbs
28.9
g
per serving
115.5 g total
Fat
34.7
g
per serving
138.6 g total
Protein
8.6
g
per serving
34.2 g total
Cook Time
0
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
30
g
Caster Sugar
Dairy
250
g
Mascarpone Cheese
3
piece
Eggs
separated
Other
100
g
Crunchy Nougat
chopped by hand
Method
1
Separate the egg yolks from the whites.
2
Beat the yolks and sugar in a bowl until the mixture is fluffy.
3
Incorporate the mascarpone cheese and continue beating.
4
Stir in the chopped crunchy nougat.
5
Whisk the egg whites until firm and gently fold them into the mixture.
6
Line a rectangular mould with parchment paper or cling film.
7
Pour the mixture into the prepared mould.
8
Freeze the dessert for several hours.
9
Turn the ice cream out onto a dish and garnish with coffee beans or hazelnuts.
10
Serve the semifreddo immediately.