Nougat Ice Cream

This past summer, during my hiatus from this blog I didn't do much in the way of cooking, but that didn't mean I didn't do ANY cooking, I just didn't do enough interesting things that I felt were worthy of writing about at the time. I did manage to make a few new things; like this ice cream, but then one thing always led to another and I would get busy and forget to post about it. In mid-August, I found myself losing a battle I had been having with myself for years over whether or not to get an ice cream maker, and even looked into ways of making ice cream without one. But then, after seeing an old Martha Stewart rerun dedicated to ice cream, I became fascinated with a little contraption known as the Donvier Ice Cream Maker. Being the bargain hunter that I am, I staked one out on EBAY and after a few days, I found a brand new one, still in the original box, (a sad unwanted wedding present), for a very good price. Once it arrived, I made a batch of vanilla, a batch of strawberry and this nougat ice cream before my schedule got so busy again that I had to put the Donvier away and then that too was forgotten. Earlier this evening I came across this photo while looking for some pictures that I had taken of the golden child over the summer and I decided I would post the recipe now. By the way, this recipe makes some damn good ice cream. Cold, creamy, and sweet with little bits of chewy crunchy thingies in every bite, I think it's the perfect way to satisfy an ice cream craving.

From Epicurious.com

Nougat Ice Cream

Although nougat is made on many Mediterranean islands, the honey-and-nut confection is a real favorite on Minorca.

• 1/2 cup honey (MH5 note: Use a little less honey if you like your ice cream to have less sweetness, I learned the hard way. Also, don't use a really strong flavored honey unless you really like that sort of thing. The honey I chose was a bit too assertive and overpowered the other flavors in the ice cream.)
• 1/4 cup sugar
• 1/4 cup water
• 1 large egg white
• Pinch of salt
• 1 cup chilled whipping cream
• 1/2 cup slivered almonds, lightly toasted, chopped
• 1/4 cup shelled unsalted pistachios, chopped

ETA: Toast the pistachios to enhance the flavor of them too!

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. (Mh5 note: at this point I put the mixture in my ice cream maker and followed the instructions that came with it.) Spoon mixture into 11x7x2-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.

Makes 8 servings.

Bon Appétit

May 2002

Flavors of the World

Written by Deb on February 18, 2005 02:58 AM