Nougat Ice Cream

Lorenza Ávila
Lorenza Ávila
An ice cream base of vanilla and Spanish nougat. A delicious Christmas dessert.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/2 cups honey 1/2 cups honey
  • 1/4 cups sugar 1/4 cups sugar
  • 1/4 cups water 1/4 cups water
  • 1 egg white 1 egg white
  • 1 pinch salt 1 pinch salt
  • 1 cup whipping cream, freeze 1 cup whipping cream, freeze
  • 1/2 cups almonds, lightly toasted and chopped 1/2 cups almonds, lightly toasted and chopped
  • 1/4 cups pistachios, chopped unsalted
Preparation
6h
0 mins
Low
  • Mix ½ cup of honey, ¼ cup of sugar, and ¼ cup of water in a medium saucepan over low heat until the sugar is dissolved. Increase the heat and bring the mixture to a boil, stirring for 1 minute.
  • In an electric mixer, beat the egg white with a pinch of salt until it forms a meringue. Gradually add the hot honey over the egg and continue beating.
  • Beat the meringue until it is quite stiff, about 4 minutes, and let it cool for approximately 10 minutes.
  • In another bowl, whip the cream until soft peaks form. Add to the meringue with honey and the walnuts, and mix with a spoon.
  • Pour the mixture into a Pyrex dish, cover, and freeze until the nougat ice cream is firm, about 4 hours.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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