Spanish · Dessert
Honey and Nut Nougat Ice Cream
A no-churn Spanish-style ice cream built on the flavours of turrón, folding toasted almonds and hazelnuts with honey through a whipped cream and condensed milk base for a dense, nougat-like scoop without any churning equipment.
$1
20 minsPrep
4 minsCook
384 minsTotal
MediumLevel
Nutrition per serving
412Calories
6.3gProtein
31.6gFat
26.9gCarbs
24.4gSugar
1.7gFiber
158mgSodium
71mgChol
15.4gSat Fat
271mgPotassium
134mgCalcium
0.7mgIron
0.2mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Toast the almonds and hazelnuts in a dry pan over medium heat for 3-4 minutes until fragrant, then roughly chop and set aside to cool.
2
Whip the heavy cream with the vanilla extract to soft peaks using a hand mixer.
3
In a separate clean bowl, whisk the egg white to stiff, glossy peaks.
4
Warm the honey for a few seconds until runny, then stir it through the condensed milk and salt until smooth.
5
Fold the condensed milk mixture gently into the whipped cream, keeping as much air in as possible.
6
Fold in the whisked egg white in two additions, then fold through the toasted almonds and hazelnuts.
7
Spoon the mixture into a small freezer-safe tub, smooth the top, and cover tightly.
8
Freeze for at least 6 hours or until firm, scattering the pistachio over the surface just before the final hour so it sits on top.
9
Scoop into bowls or glasses to serve, 2 scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 0.6 oz18g warmed slightly honey
- 0.4 oz12g toasted and chopped almond
- 0.4 oz10g toasted and chopped hazelnut
- 1/31/3 egg whites, whisked to stiff peaks (10g)
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
- 0.3 oz8g chopped, for scattering pistachio
