Ingredients: • 1½ litres good quality dark chocolate ice cream
• 320g frozen Sally Williams Fine Honey Nougat, finely crushed
• 200g chopped nuts of your choice
• A dash of brandy (or your favourite liqueur) to taste
Method: • Mix slightly softened ice cream with frozen nougat working quickly with nougat so it does not become too sticky.
• Add nuts and a touch of liqueur and put into ramekins and freeze.
• If edges of ramekins become messy, wait until frozen and then clean with hot water.
• Just before serving sprinkle remaining bits of frozen nougat on top.
