Nougat Ice Cream

Hey there, friends and foes. I know it’s been uber-long since I have posted jack-squat here and I apologize for that. A life-changing illness, some cancer, a change of city, and the death of both of my parents got in the way of keeping my blogging priorities straight. Alas. I’m back, and hopefully for good.

Yes, I have been cooking the past few years. I’ll never not be cooking and dreaming of next meals. My blood is made of French brie and rosé, after all. This ice cream is so easy, you don’t even need an ice cream maker for it. It’s a no-sugar version of Bruce Weinstein’s recipe that appears in The Ultimate Ice Cream Book, which I love.

You could probably make an SCD version of this by using your own homemade yogurt and almond extract, whipping the (warmed) honey into the yogurt, and then processing in an ice cream maker. If you try this, let me know how it turns out.

Nougat Ice Cream (no sugar)

2 egg whites

1/3 c honey (if you love sugar and can’t live without it, you can also use, in addition to the honey, up to a 1/2 c sugar)

1/4 c water

1 1/2 c heavy cream

1/2 tsp almond extract

1/2 c toasted almonds (or other nuts)

1. Beat the egg whites to soft peaks and set aside.

2. Combine the honey (and sugar if you are using) and water in a small, heavy saucepan and heat over low until honey dissolves. Raise the heat to a boil and without stirring, let honey cook for two minutes.

3. Remove the honey from the heat and very slowly drizzle it into the egg whites while beating. You may need some help here, but it is possible to do this solo.

4. Continue beating the mixture for five full minutes until it’s cooled down somewhat. Set aside.

5. In a separate bowl, beat the cream until it’s loosely-thick, then add the almond extract and beat until the cream is fairly thick (Bruce states to the consistency of sour cream).

6. Gently fold the cream and almonds into the meringue mixture.

7. Spatula the mix into a freezer container and freeze overnight.

There are a lot of ways you can go with this master recipe, adding traditional nougat ingredients (dried fruits, pistachios or other nuts) or other flavor combinations (e.g., mint, rose, or other extracts). If you use dried fruits, you might want to soak them in booze first so that they aren’t hard as rocks when you bite into them in the finished product.



Filed under ice cream, Recipes, SCD

5 responses to “Nougat Ice Cream

  1. gorthx

    Hi! Welcome back 🙂

  2. Sounds tasty and creamy! Thanks for sharing a very informative recipe.

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