Nougat Ice Cream

Ingredients:

1/2 cup Savannah Bee Company Peace Honey

1/4 cup Sugar

1/4 cup Water

1 Large egg white

Pinch of salt

1 cup Chilled whipping cream

1/2 cup Slivered almonds, lightly toasted, chopped

1/4 cup shelled unsalted pistachios, chopped

Directions:

Stir 1/2 cup honey, 1/4 cup sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil, without stirring, 1 minute.

Meanwhile, using electric mixer beat egg white with pinch of salt in medium bowl until soft peaks form. Gradually pour hot syrup over egg white mixture, beating constantly. Continue beating meringue until very stiff, about 4 minutes. Let stand until cool, about 10 minutes.

Beat cream in large bowl until soft peaks form. Fold into honey meringue. Fold in chopped nuts. Spoon mixture into 11x7x2-inch glass baking dish.

Cover and freeze until firm, about 4 hours. (Can be prepared 1 week ahead. Keep frozen.)

Recipe courtesy of Bon Appetit, May 2002

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