Homemade Nougat Ice Cream
Ingredients
- 50 g blanched almonds
- 50 g blanched pistachios
- 50 g blanched hazelnuts
- 80 g caster sugar
- 65 g liquid honey (chestnut)
- 2 fresh eggs at room temperature
- 25 cl heavy cream
- 2 tablespoons chopped candied fruit (optional)
- Raspberry coulis to serve
Instructions
- In a skillet, toast the pistachios, almonds, and slivered almonds with the powdered sugar until caramelized.Once caramelized, transfer them to a cutting board lined with parchment paper and finely chop them with a large kitchen knife.
- In a saucepan, heat the honey.
- Separate the egg whites from the yolks and place them in two separate bowls.Beat the egg whites until stiff peaks form, then pour the hot honey over them.Beat the egg yolks, then gently fold them into the beaten egg whites.
- Whip the cream until stiff peaks form and gently fold it into the egg and honey mixture.
- Add the chopped pistachios, hazelnuts, and almonds. Gently fold in.You can also add candied fruit if desired.
- Pour the mixture into a loaf pan, preferably silicone; otherwise, line the bottom of the pan with plastic wrap to make unmolding easier.Freeze for at least 12 hours before serving with raspberry coulis.