So we are on the rapid down hill slope to bikini season and although many of us want to shed some kilo’s, we also don’t want to give up having that little bit of dessert after dinner. This recipe combines both of these circumstances – a low-fat ice cream recipe made with delicious Wedgewood Nougat!
- 1/2 cup sugar or sugar-alternative
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups 2% fat milk
- 1 egg yolk
- 1 1/2 teaspoons vanilla bean extract or paste
- 50 grm Wedgewood nougat cut in to fine slivers