Ice Cream
Image: Supplied/Landi Govender
600ml whipping cream
250g condensed milk
1 tsp vanilla extract
a pinch of salt flakes
3 tbs pistachio paste
200g honey nougat, chopped into chunks, plus extra to garnish
200g white chocolate
2 tbs coconut oil
chocolate-dipped ice cream cones
roasted pistachios
chunks of nougat
white chocolate sauce
Ice cream: in a large bowl, whip the cream, condensed milk, vanilla extract and salt flakes until medium peaks form. Fold through the pistachio paste and nougat pieces. Then transfer to a freezer-safe container. Cover and freeze overnight or for a minimum of 4 hours.
Chocolate sauce: add the chocolate and coconut oil to a microwave-safe bow. Microwave at 20-second intervals, stirring in between until melted. Keep the sauce lukewarm until ready to pour over the ice cream. When spooned over ice cream, the chocolate will harden into a shell within seconds. Scoop the ice cream into bowls or scoop into chocolate-dipped cones. Drizzle with white chocolate sauce and nougat pieces.