Heat the nut nougat cream and the whipped cream in a saucepan while stirring to approx. 40 - 50 ° C. Be careful, it burns to the ground quickly! Stir in 1 - 3 tablespoons of sifted cocoa powder to taste. Then take everything off the stove and stir in the two eggs at approx. 40 ° C with the mixer on the lowest setting.
When everything has cooled down to a maximum of 22 ° C, pour into the ice cream maker and let cool and stir for approx. 45 - 50 minutes.
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