Nougat Ice Cream
Print Recipe
A delicious ice cream recipe.
Course
Dessert
Cuisine 
Ingredients
Nougat
- 2 tbsp almonds finely chopped
- 1 tbsp sugar
- ¼ tsp baking soda natron
Ice cream mixture
- 2 eggs
- 250 ml whipping cream
- 2 tbsp sugar
- 1 tsp vanilla sugar
Instructions
- Toast the almonds lightly in a dry pan until they are golden and fragrant.
- In the same pan, add the sugar and stir until it melts and caramelises. Once melted, mix in the toasted almonds.
- Remove from heat and quickly stir in the baking soda. This will cause the mixture to foam slightly.
- Spread the nougat mixture onto a baking sheet lined with parchment paper. Allow it to cool completely, then break it into small pieces or crush it.
- In a large bowl, whisk the eggs and sugar until the mixture is light and fluffy.
- In a separate bowl, whip the cream until it forms soft peaks. Gently fold the whipped cream into the egg mixture.
- Add the vanilla sugar and mix well.
- Carefully fold the prepared nougat pieces into the ice cream mixture.
- Pour the mixture into a suitable container and freeze for at least 4-6 hours, or until the ice cream is firm.
- Stir the mixture occasionally during the freezing process to ensure even distribution of the nougat pieces.