Description
A rich and indulgent Nougat and Pistachio Ice Cream recipe featuring luscious double cream, sweet condensed milk, and crunchy nougat pieces, perfectly combined with smooth pistachio cream. This no-churn ice cream is easy to make and ready to enjoy after freezing overnight.
Ingredients
Ice Cream Base
- 600ml double cream
- 250g condensed milk
- 1 tsp vanilla bean paste
- Pinch of sea salt flakes
Mix-ins
- 2 heaped tbsp pistachio cream (such as Fabbri)
- 160g nougat, chopped into chunks, plus extra to garnish
To Serve (Optional)
- Chocolate-dipped ice cream cones
Instructions
- Whip the cream mixture: In the bowl of a stand mixer fitted with a whisk attachment, or using electric beaters, whip the double cream, condensed milk, vanilla bean paste, and a pinch of sea salt flakes until the mixture is thick, stiff, and holds a peak.
- Fold in pistachio and nougat: Gently fold through the pistachio cream and chopped nougat pieces into the whipped mixture, ensuring they are evenly distributed without deflating the cream.
- Freeze the mixture: Transfer the combined mixture into a freezer-safe container, cover it tightly, and freeze overnight or for at least 5 hours to allow it to set properly into an ice cream consistency.
- Serve and garnish: Scoop the frozen ice cream into chocolate-dipped cones if desired. Drizzle with a little extra pistachio cream and top with additional nougat pieces for garnish before serving.
Notes
- For best texture, ensure the cream is cold before whipping.
- Use a gentle folding technique to keep the ice cream light and airy.
- This recipe requires no ice cream maker, making it easy and convenient.
- Adjust the amount of nougat and pistachio cream based on taste preference.
- Store leftover ice cream in an airtight container to prevent ice crystals.
