Frozen nougat (detailed recipe with video)

Ingredients

Italian meringue:

• 2 egg whites
• 165 g sugar
• 50 ml water

Cream:

• 200 ml cream (30% fat)
• 40 g hazelnuts
• 40 g almonds
• 60 g pistachios
• 2 Tbsp honey
• 30 g dried fruit

Materials

• Loaf pan
• Plastic wrap
• Thermometer

Preparation

• Put the sugar and water in a saucepan and bring to a boil. Once the mixture is boiling, insert your thermometer; the syrup should reach 115°C (240°F).
• 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. Set aside.
  
• 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 the honey, dried fruit, and crushed seed mixture. Mix.
• 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 keep for very long.
Dried fruits: you can use dried prunes, dried apricots, raisins, etc...

Questions

Photos of members who cooked this recipe