Quick Nougatine Ice Cream
If you hunt through the sweets section at a large supermarket, you will find a very hard, crisp almond confection called torrone from Italy or turrón from Spain. There is a softer, chewy version, but for ice cream the crisp crunchy one is best. Crushed into ice cream, the result is superb.
Serves 6-8 (Makes 1¾ pints/1 litre)
|4 large egg yolks|
|3 oz (75 g) caster sugar|
|15 fl oz (425 ml) milk|
|10 fl oz (275 ml) fromage frais|
|2 teaspoons vanilla extract|
|2 x 100g bars turrón|
|1 rounded teaspoon cornflour|
|Need help with conversions?|
|You will also need a 3½ pint (2 litre) polythene freezer box 8 x 8 inches x 2½ inches deep (20 x 20 cm x 6 cm deep).|
This recipe is from Delia's Summer Collection
First whisk the cornflour, egg yolks and sugar together in a bowl until thick. Then heat the milk in a saucepan till it is just boiling and pour it over the egg mixture, whisking the whole time.
Now transfer it all back to the saucepan and heat, keeping the heat low and stirring all the time, until the mixture thickens, but don't let it quite come up to the boil.
After that, add the vanilla, then pour it all into a bowl and allow it to cool completely.
Meanwhile break the turrón into pieces approximately ¼ inch (5 mm) square. When the custard mixture is quite cold, fold the fromage frais and the turrón into it.
Transfer to an ice cream maker and churn for 20-30 minutes or according to the machine instructions. Spoon the ice cream into the polythene freezer box and freeze till needed, transferring it to the fridge 30 minutes before serving.
This is excellent served with any berry fruits or a summer compôte.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
What a wonderfully easy ice cream this is! The addition of nutmeg makes it a real winner with any hot apple dessert as the flavours complement each other to perfection.
Figs lend themselves particularly well to iced desserts - as Delia discovered on a visit to France.
If you find blackcurrants a bit too strong, or can't track them down, use other fruit such as raspberries or loganberries. Either way, you'll need to eat this within three weeks of making it, but that's no hardship!
This lovely cinnamon ice cream is the perfect accompaniment to Christmas desserts - or spoon some over your mince pies!
It may look as if this Italian classic took hours to make, but in fact you just assemble a few ingredients in a loaf tin and there you have it - a lovely dessert that will earn you plenty of compliments.
Coconut milk powder is a brilliant ingredient when making coconut ice cream and, along with the lime syrup, gives this refreshing dessert more than a little Thai flavour.
Ice cream is an emotive subject: people have very different ideas as to what is good ice cream, but home-made ice cream is still the best of all. This recipe is the best I know for a vanilla ice cream, but I have added some preserved stem ginger for
This ice cream is unbelievably good. Perhaps one of the best treats of early summer would be to serve A Very Easy One Crust Gooseberry Pie accompanied by home-made ice cream: what a combination!
This is sharp, very lemony and most refreshing, truly an ice cream for summer. We have found that the shop-bought meringues actually work better than home-made ones for this as they retain their crunchiness.
In Thailand, mango is served with lime wedges to squeeze over it, the citrus sharpness cutting through the rich, perfumed flesh of the mango. Here, Delia has combined them to create an ice cream that would be ideal at the end of a Thai meal.
This very easy ice cream is made with mascarpone, has a rich, velvety texture, and the freezing process seems to draw out the aromatic flavour of the nutmeg superbly – making it an absolute winner with apple pie.
With its lovely delicate green colour, this ice cream really sums up summer and is an Italian classic that is elegant enough to serve as a dinner-party dessert, particularly if your meal has an Italian or Mediterranean theme.
If you are short of time, the praline is also good just sprinkled over ice cream.
This is one of the creamiest ice creams I know, and it provides a perfectly luscious backdrop to the strong, assertive flavours of stem ginger. Serve in some crisp Molasses Brandy Snap Baskets, with a little of the ginger syrup poured over – a great
It has to be said that while we were filming ice creams for The Summer Collection television series, the team tasted them all (with not a spoonful left over!) and voted this one their number one favourite.
This is what I'd call half dessert and half ice cream. My niece Hannah and nephew Tom are chief ice-cream tasters in our family and this one gets very high ratings indeed. It differs from most other ice creams in that it needs 2 hours in the main bod
A million times better than anything you can buy, home-made vanilla ice cream is totally addictive! Try Delia's recipe - as she says, it's very easy so no excuses…
Make zabaglione then take it a stage further with this divine taste of Italy including Marsala and crushed amaretti biscuits. A rich but indulgent dessert.
Most Popular recipes
Win luxury garden furniture worth £1,000 with Ocean Spray!
Why muffins are scone-like?
19 Jun 2013 18:40
19 Jun 2013 19:38
|Food and travel||
14 Jun 2013 12:16
22 May 2013 17:16
|Can Anyone Help?||
19 Jun 2013 17:11
The Universe vs Alex Woods
11 Jun 2013 21:44
19 Jun 2013 14:05
17 Jun 2013 08:56