Chocolate Nougat Ice Cream
Chop the nougat into the small pieces. Coarsely chop the chocolate. Heat the milk in a saucepan, add the chocolate and stir until the chocolate has melted. Remove from heat and let cool to lukewarm.
In a heatproof bowl, whisk the egg yolks together with the sugar until light and frothy. Place the bowl over a saucepan of simmering water and slowly stream the chocolate/milk into it, whisking constantly. Stir the nougat into the mixture and refrigerate for 1 hour. Whip the heavy cream to stiff peaks and fold into the chocolate mixture. Transfer to a loaf pan and freeze for about 5 hours, stirring every 30 minutes.
Scoop into bowls and serve.