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Homemade Nougat Ice Cream

A creamy honey-sweetened ice cream filled with crunchy toasted nuts.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 45 minutes
Servings: 8 scoops
Course: Dessert, Snack
Cuisine: French, Mediterranean
Calories: 310

Ingredients
  

Nougat Base
  • 3 egg whites large
  • 0.5 cup honey
  • 0.5 cup granulated sugar
  • 2 tbsp water
  • 0.25 tsp salt
  • 1 tsp vanilla extract
Ice Cream Base
  • 2 cups heavy cream cold
  • 0.5 cup sweetened condensed milk
  • 0.5 cup almonds toasted and chopped
  • 0.5 cup pistachios toasted and chopped

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Loaf pan

Method
 

  1. Line a loaf pan with parchment paper.
  2. Cook honey, sugar, and water in a saucepan until it reaches 240°F.
  3. Beat egg whites and salt to soft peaks.
  4. Slowly pour hot syrup into egg whites while mixing until thick and glossy.
  5. Mix in vanilla extract.
  6. Whip heavy cream to stiff peaks.
  7. Fold condensed milk into whipped cream.
  8. Fold nougat mixture into cream mixture gently.
  9. Fold in chopped nuts.
  10. Transfer to pan, smooth top, and freeze at least 4 hours.
  11. Slice or scoop and serve.

Notes

Toast nuts beforehand for deeper flavor and crunch.