Nougat Ice Cream with Custard
- For the ice cream
- 100 grams Nougat (nougat chocolate)
- 1 egg
- 3 egg yolks
- 1 Tbsp Rum
- 50 grams Double cream
- ¼ l Whipped cream
- For the custard
- 125 milliliters milk
- 125 milliliters Whipped cream
- 1 Vanilla bean
- 3 egg yolks
- 30 grams sugar
- 2 centiliters Chocolate liqueur
For the ice cream: Cut nougat into pieces and melt over a double boiler. Beat egg and yolk and water until foamy, stir in soft nougat and beat until mixture is very fluffy. Transfer to a cold water bath and continue to beat until mixture is cold. Beat cream until stiff and fold into nougat mixture. Pour mixture into an ice cream maker and process. If you have no ice cream maker, you can pour mixture into a metal bowl. Place bowl in freezer for 4 hours, stirring every 30 minutes. Spread finished ice cream in 4 small molds and chill until ready to serve.
For the custard: Boil milk and cream with slit vanilla pod and remove from heat. Beat yolks and sugar in a bowl until creamy. Slowly whisk warm cream milk into eggs. Pour mixture back into pot and beat over low heat, stirring constantly to form a creamy sauce, do not boil! Stir in chocolate liqueur and discard vanilla pod. Cover sauce with foil and let cool.
For the garnish: Boil sugar and 3 tablespoons of water, stirring often, until golden brown.
Remove ice cream from the freezer. Place each portion in a dessert bowl and add some custard.
Dip a fork in the caramel and use to drizzle threads onto ice cream. Garnish with raspberries and serve immediately.