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Lorenza

Lorenza Ávila
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Recipe of Nougat ice cream
Recipe

Nougat ice cream

6h
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An ice cream with vanilla base and Spanish turron. A delicious Christmas dessert.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 1/2 cups honey
  • 1/4 cups sugar
  • 1/4 cups Water
  • 1 egg white
  • 1 pinch salt
  • 1 cup whipping cream, cool
  • 1/2 cups almond, lightly toasted and chopped
  • 1/4 cups pistachio, without salt chopped

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.

PRESENTATION

Serve 2-3 scoops of ice cream in a glass dish and decorate with a piece of Spanish nougat and nuts.

TIPS

The active time of the recipe is only 25 minutes but it is necessary to cool the ice cream for 4 hours.

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Nutritional information

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