Cranberry And Pistachio Nougat Semifreddo - cooking recipe

Ingredients

2 cups vanilla custard (ice cream base)
1/4 cup granulated sugar
1 1/4 cups heavy cream, whipped
5.25 oz pistachio nougat, chopped
1/4 cup dried sweetened cranberries

Preparation

Line a 9x4 inch loaf pan with parchment paper.
Combine custard and sugar. Transfer to an ice cream machine and churn according to manufacturer's instructions. Alternatively, pour into a shallow container and freeze for 2 hours, until firm.
Fold whipped cream, nougat and cranberries into churned custard. Transfer to prepared loaf pan and smooth surface. Cover with foil and freeze overnight.
To serve, gently dip side and base of loaf pan into hot water. Carefully invert semifreddo onto a serving plate then cut into slices. Let stand at room temperature for 10 mins, to soften slightly, before serving.