No-churn nougat choc ices

1. Put 8 x 75ml lolly moulds in the freezer until needed. (Alternatively line a loaf tin with cling film and freeze.) Put the egg yolks and sugar in a large bowl and whisk with electric beaters until pale and thick (3-4 minutes). Put the bowl over a pan of hot water on a very low heat (make sure the water doesn’t boil and the bowl doesn’t touch the water). Add the vanilla and whisk until the mixture has increased in volume and has the texture of a mousse (6-8 minutes). Remove the pan from the heat, leaving the bowl on top.

2. Melt the chocolate in a bowl over a pan of barely simmering water; set aside to cool a little. Meanwhile, use a balloon whisk to whip the cream to soft peaks. Once the chocolate is a little cooler (not cold), fold it carefully but thoroughly into the egg mousse mixture. Add ¹⁄ ³ of the whipped cream to the mixture and fold in gently. Repeat twice, until all the cream is incorporated. Pour the mixture into the prepared moulds or, if using a loaf tin, spread it in evenly, give it a gentle tap to get rid of any air bubbles and cover the surface with cling film. Freeze for at least 4 hours.

3. Line a baking tray with parchment. Once the lollies are fully frozen, unmould them (dip the moulds briefly in warm water to help release) and lay on the lined tray; return to the freezer overnight. If using a loaf tin, unmould the ice cream, remove the cling film, then slice into 8 bars. Push a cocktail stick into the shortest side of each bar, then lay on the lined tray and freeze overnight.

4. The next day, put the nougat in the freezer for about 30 minutes (this makes it easier to chop), then chop into rough splinters. Melt the chocolate and coconut oil together over a pan of barely simmering water, stirring to combine. Once the mixture is completely liquid, remove from the heat.

5. Take the lollies out of the freezer one at a time. Hold each one over the bowl of melted chocolate and spoon the chocolate over to coat it. It should harden on contact with the ice cream. Sprinkle with nougat chips, then repeat with a second layer of chocolate before returning to the freezer on the lined tray. Repeat until all the lollies are coated. Freeze for 2 hours before serving.