Nougat Ice Cream Recipes

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NOUGAT ICE CREAM



Nougat Ice Cream image

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

Yield Makes 8 servings

Number Of Ingredients 8

1/2 cup honey
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

Steps:

  • 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 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.

SUMMER FRUIT AND NOUGAT ICE-CREAM BOMBES



Summer Fruit and Nougat Ice-Cream Bombes image

These deliciously fruit-filled ice-cream delights are absolutely beautiful to look at and taste! The summer fruits are perfectly complemented by the creamy strawberry ice-cream and the nougat and pistachios scattered throughout the bombes make them even more fabulous. They are perfect for serving at dinner parties when drizzled with passionfruit pulp and can also be made as a single ice-cream bombe in a 2 litre capacity bowl. Free free to mix and match with your favourite summer fruits!

Provided by Brittney_B

Categories     Frozen Desserts

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

250 g fresh strawberries, hulled
400 g reduced-fat sweetened condensed milk
60 ml Grand Marnier (or any other orange liqueur)
600 ml low-fat whipping cream
1 large mango, peeled and chopped
1 cup canned pineapple chunk, drained
3/4 cup raspberries (fresh or frozen)
80 g soft almond nougat, chopped
1/4 cup unsalted shelled pistachio, roughly chopped
passion fruit pulp, to serve (optional)

Steps:

  • Puree the strawberries in a blender and transfer to a medium bowl. Beat in the Grand Marnier and condensed milk.
  • Whisk the cream in a large bowl until soft peaks form and then gradually whisk in the strawberry mixture until thick.
  • Gently fold in the mango, pineapple, raspberries, nougat and pistachios.
  • Divide mixture in between ten 250ml capacity dariole moulds (or plastic party cups). Cover with plastic wrap so that the clingwrap comes in contact with the ice-cream to prevent a skin from forming during freezing.
  • Freeze overnight or for at least 5 hours. To serve dip moulds in hot water for 5 seconds and invert onto serving plates. Drizzle with passionfruit if desired.

Nutrition Facts : Calories 54.4, Fat 1.6, SaturatedFat 0.2, Sodium 1.4, Carbohydrate 10.1, Fiber 2.1, Sugar 7.3, Protein 1.2

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