An ice cream with vanilla base and Spanish turron. A delicious Christmas dessert.
Learn more about Lorenza Ávila
Ingredients8 portions
Preparation
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 intensity of the fire and bring the mixture to a boil, mixing for 1 minute.
In an electric mixer , mix the egg white with the pinch of salt until a meringue is made. Slowly add the hot honey over the egg and continue whisking.
Beat the meringue until it is quite hard, about 4 minutes and let it cool, about 10 minutes.
Beat the cream in another container until flakes are formed. Add the meringue with honey with the walnuts and mix with a spoon.
Pour the mixture into a pyrex, cover and freeze until the nougat ice cream is hard, about 4 hours.
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