Nougat Ice Cream

Recipe Ingredients

1/2 cup	118ml	Honey
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	Water
1 cup	198g / 7oz	Egg white (large)
1		Salt
1 cup	237ml	Chilled whipping cream
1/2 cup	46g / 1.6oz	Slivered almonds - lightly toasted,
		And chopped
1/4 cup	36g / 1.3oz	Shelled unsalted pistachios - chopped

Recipe Instructions

Stir 1/2 cup honey, 1/4 cup sugar, and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil, without stirring, 1 minute.

Meanwhile, using electric mixer, beat egg white with pinch of salt in medium bowl until soft peaks form. Gradually pour hot syrup over egg white mixture, beating constantly. Continue beating meringue until very stiff, about 4 minutes. Let stand until cool, about 10 minutes.

Beat cream in large bowl until soft peaks form. Fold into honey meringue. Fold in chopped nuts. Spoon mixture into 11- by 7- by 2-inch glass baking dish. Cover and freeze until firm, about 4 hours. (Can be prepared 1 week ahead. Keep frozen.) Spoon ice cream into bowls and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, May 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.