Frozen nougat (detailed recipe with video)

Ingredients

Italian meringue:

• 2 egg whites
• 3/4 cup sugar
• 1/4 cup water

Cream:

• 3/4 cup cream (30% fat)
• 1 oz hazelnuts
• 1 oz almonds
• 2 oz pistachios
• 2 Tbsp honey
• 1 oz dried fruits

Materials

• Cake mold
• Plastic wrap
• Thermometer

Preparation

• 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...

Questions

Photos of members who cooked this recipe