Frozen nougat dessert

Summer is just around the corner and it's never to soon for ice cream.
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Recipe from: 9 September 2015
Preparation time: 15min + cooling and freezing time
Cooking time: 20 min


  • 1/4
    amaretto liqueur
  • 100
    dried cranberries
  • 385
    1x tin condensed milk
  • 1
    vanilla extract
  • 2
  • Grated zest of 1 lemon
  • 100
    French nougat, chopped into small cubes
  • Raspberries to garnish


Makes 1L

Heat the amaretto in a small pot or microwave. Pour over the cranberries. Set aside for 30 minutes.

Pour the condensed milk into a bowl, add the egg yolks and vanilla and whisk well until combined.

Heat the cream in a pot to almost boiling, remove from stove and slowly add to condensed milk mixture, whisking constantly. Return mixture to pot, return pot to the stove and, over a very gentle heat, stir until mixture thickens. Remove, set aside, allow to cool.

Strain the cranberries and reserve the liquid. Stir the cranberries, grated zest and chopped nougat through the condensed milk mixture.

Pour the mixture into a freezer proof dish and allow to set overnight.

To serve: Remove from fridge 5 minutes before serving; garnish with raspberries and reserved amaretto.

Words and image:Fairlady magazine

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