Nougat ice cream

Kiwi sorbet

• 100 GRAM NOUGAT cut in small pieces
• 2 EGG YOLKS
• 2 CUPS MILK
• 75 GRAM SUGAR
• 200 GRAM CREAM CHEESE

• 8 KIWIS, peeled
• 100 GRAM SUGAR
• 2 TBSP LEMON JUICE

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.