Frozen nougat (detailed recipe with video)
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At Ptitchef, we love ice cream and nougat, so when we hear about "homemade frozen nougat," we are thrilled! A refreshing preparation ideal for dessert or snack time! Plus, there's no need for an ice cream maker here! So you have no excuse not to try this recipe ;-) Feel free to add various nuts to bring crunchiness to your creamy ice cream.
Ingredients
12
Italian meringue:
Cream:
Materials
- Cake mold
- Plastic wrap
- Thermometer
Preparation
Preparation1 hour
Waiting time4 hours
The Italian meringue:
Put the sugar and the water in a pot, and bring to a boil. Insert your thermometer and wait until the syrup reaches 240°F (115°C).
While the syrup heats up, start whisking the egg whites: they should become foamy. Once the syrup reaches 240°F, pour it in a thin stream over the egg whites while whisking.
Then, whisk at high speed until the bowl containing the meringue cools down. This may take about 10 minutes.
Meanwhile, chop the almonds, hazelnuts, and pistachios in a food processor.
Whisk the cold cream until it forms stiff peaks.
In a large bowl, gently mix the whipped cream with the Italian meringue, using circular motions to lift the mixture without deflating it.
Add honey, dried fruits, and the chopped nut mixture. Carefully mix everything together.
Pour this mixture into a cake mold lined with plastic wrap. Smooth the top and freeze for at least 4 hours.
Unmold your nougat and remove the plastic wrap.
And there you have it, your frozen nougat is ready!
Observations
Italian meringue: it is essential for achieving the right texture. If you make a regular meringue, the texture of the ice cream will be grainy, and the raw egg won't hold for long.
Dried fruits: you can use dried prunes, dried apricots, raisins, etc...
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Photos of members who cooked this recipe
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