Stir the egg yolks together with the
sugar and a few tablespoons of milk. Bring the remaining milk to the
boil, add the yolk mixture and heat slowly while stirring, until it
thickens. Don't cook! Allow this mixture to cool down; add the cream
cheese and nougat and stir well. Make
ice cream with this mixture using an ice cream machine or put in the
freezer for 5 hours, stir every hour.
Bring the sugar to
the boil with 1 cup of water. Cook this a few minutes and allow the
syrup to cool down. Puree the kiwis with the sugar syrup; keep 1/2 kiwi
behind for decoration. Freeze the kiwi puree for 4 hours, stir every
hour. Now puree the ice mixture again in the food processor and freeze
it one more hour. Decorate with a slice of kiwi.