Ice cream nougat

Category: Dairy and egg dishes
Ice cream nougat

Ingredients

sugar 25 grams
water 1 tbsp. the spoon
almond 25 grams
proteins 60 grams (2 pieces)
honey 100g
cream with a fat content of 33-35% 200 milliliters
pistachios 25 grams
salt pinch
------- ------
shape 20 * 9 * 9

Cooking method

  • Ice cream nougatPut sugar and water in a pan. We are waiting for the syrup to form, which begins to turn into caramel. Do not mix. You can shake the pan slightly.
  • Ice cream nougat
  • Ice cream nougatAdd almonds to the caramel and mix well. Pour onto baking paper, preferably greased, or onto a silicone mat. Let cool completely.
  • Ice cream nougatChop the almonds with a knife. The pieces should be medium in size. We get praline.
  • Ice cream nougatBegin to beat the whites with salt. Whisk until medium peaks.
  • Ice cream nougatAt the same time we set the honey to warm. It needs to be brought to a temperature of 115 degrees. If someone is not satisfied with the honey recipe, then look for an alternative. Heated honey does not scare me at all.
  • Ice cream nougatWithout stopping whipping the whites, pour in hot honey in a thin stream. At first, the mass will increase, but then it will settle, but it will still be magnificent. Beat the whites until they cool to room temperature. We get the meringue.
  • Ice cream nougatWhisk very cold cream until stable peaks. Carefully, at this stage they may delaminate. So don't interrupt.
  • Ice cream nougatIn several steps, add the whipped cream to the meringue. Mix gently with a spatula.
  • Ice cream nougatPour in the praline and mix again.
  • Ice cream nougatCover the sides and bottom of the form with baking paper. I think that it is possible with cling film. We spread the mass.
  • Ice cream nougatChop pistachios (I have fried).
  • Ice cream nougatSprinkle ice cream on top and squeeze them a little. Tighten with foil and put in the freezer for 3-4 hours. We take it out, take it out of the mold, cut it and enjoy it.
  • Ice cream nougat
  • Ice cream nougat
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)
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  • Ice cream nougatIce cream with poppy seeds and "Amaretto" (mixer)
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Note

The recipe was spied on a foreign blog.
It's just incredible! So tasty! Ice cream remains absolutely soft, it is perfectly cut, it does not turn into ice, which takes time to thaw and can be eaten. There is absolutely no piece of ice. Ice can only appear with repeated freezing. I just fell in love with this nougat ice cream. Highly recommend!




ICE CREAM - a frozen sweet and nutritious product made from milk, cream, butter, eggs, sugar, juices, berries. Contains 25-43% solids. Digestibility 95-98%, energy value of 100 g of ice cream - from 100 to 240 kcal. When preparing ice cream, various flavoring and aromatic substances (chocolate, coffee, vanillin, cinnamon, cloves, essences, nuts, etc.) are added to the mixture of products provided for by a particular recipe in the course of a rather complex technological process. The resulting mass is pasteurized, homogenized and cooled. Then the mixture is whipped, saturating it with air, frozen and packaged.

Depending on the composition, ice cream is divided into basic and amateur types. The main types of ice cream are: dairy - without additions and with additions (milk-vanilla, nut, coffee and chocolate,containing 3.5% fat; milk-fruit-berry - 2.8% fat); creamy - without additions and with additions (creamy vanilla, chocolate, nut, coffee, candied fruit and raisins - 10% fat; spruce - * fruit and berry - 8% fat); ice cream (creamy, chocolate, candied, with raisins, nut, coffee and creme brulee - 15% fat; fruit and berry - 12% fat); fruit and berry (raspberry, strawberry, cherry, lemon, etc.), produced from fruits and berries, their juices and puree with sugar (27%) and gelatin or agar; aromatic (strawberry, lemon, etc.), which is made from sugar (25%), water, agar, flavored with oils and essences. Among the varieties of ice cream are popsicle, ice cream in waffle cups, in briquettes, sandwiches (wafer bars, consisting of two layers of different types of ice cream), pastries, cakes (prepared only from ice cream).

Amateur types of ice cream include prunes with nuts and cinnamon, sorbet, citrus, refreshing, tomato, "Aromatic", dietary, "New", "Cool", etc.

Ice cream is stored at a temperature of - 12 ° C (fruit and berry and aromatic) and -10 ° C (for other types). With temperature fluctuations and with repeated freezing, ice cream acquires a coarse crystalline structure - sandiness.

Myrtle
Angelawhat a gorgeous ice cream!
ang-kay
Natasha, Thank you. Delicious. I am also glad that plastic is obtained.
Tumanchik
More beautiful than beautiful and tastier than delicious !!!! Just a fairy tale on a platter!
Myrtle
Angela, very interesting recipe, looks like ice cream cake.
kirch
Angela, shocked. All of your recipes are extraordinary. And ice cream finished me off.
Olga from Voronezh
Thanks for the recipe! I ordered homemade cream, I'll get it and try to make nougat ice cream according to your recipe.
Ne_lipa
Thank you very much for this wonderful recipe, here's a dream recipe
I keep walking around the bush about homemade ice cream, I even bought fat cream on purpose, but I could not make up my mind (you have to mix the ice cream, but laziness).
Angela, and I'm not afraid of hot honey, and there is no need to interfere, and we love such ice cream very much. Thank you again, I will please the child that there will be homemade ice cream (for the weekend)
A small question, where do you need to poke in order to bookmark a recipe?
Yarik
Victoria, above the recipe, a bunch of all sorts of icons, and so the right extreme, black heart, yours.

Angela, very interesting recipe, thanks, we will try.
ang-kay
Tumanchik, Olga from Voronezh, Ne_lipa, Yarikthanks girls. I am just shocked by this ice cream, although I have already done a lot of different things. Try it. Well, that's some kind of opening.
Mom Tanya
Angela, this is space !!!! I think there is no point in buying an ice cream maker. And this - hooked, hooked !!!! And, as always, your photos and design are beyond praise !!!!!!!!!

Angela, and what size is the shape?
ang-kay
Tanyush, Thank you. I hope you won't regret it if you cook it.
Quote: Mom Tanya
I think there is no point in buying an ice cream maker.
I don't have an ice cream maker either, but that doesn't bother me. I just don't see the point of buying a mixer, but I can't pull such a real one. Added links to all ice cream recipes that I made and all without ice cream.
Quote: Mom Tanya
shape what size?
Added to ingredients.
Irina F
And I'm not afraid of hot honey !!! And I will definitely cook it soon)
Angela, as always, a wonderful recipe, thank you very much for your work !!! I just can't imagine how you do it all! Not only to find a recipe, but also to embody, and from photographing, well, show us !!!
ang-kay
Quote: Irina F
And I'm not afraid of hot honey!
Sistra!
Ira, thanks) I'm spinning as much as I can. On the other "I save".
Olechka.s
Angela, you, as always ... made such a delicious treat! I also have no ice cream. And I also don’t want a mixer, but will the compressor one justify itself? Will I make ice cream that often?
Thank you Angela, everything is aerobatics as always! 👍👍👍
Olga from Voronezh
ang-kay, for the additionally laid out recipes - especially gratitude!
And all this is on the eve of summer!
Svettika
Morozhenko is superb! Angela, thank you! She prepared such a treat and shared it with us! Every day you surprise with new, stunning recipes! Low bow!
kristina1
ang-kay, Angela, thank you very much for such a wonderful ice cream recipe, took note of my praises ..
ang-kay
Olechka.s, Svettika, kristina1help yourself, girls. I would be glad if you cook it and the recipe will take root in the home menu.
olgea
Hello Angela. What a funky recipe. I did it, just removed the sugar, since you can't eat it small, but you can do honey. Very tasty, but suddenly it turned out that my kids do not like nuts in ice cream (I never knew !!!!!). Therefore, my husband and I ate ourselves. The second time I did it with cocoa. I mixed boiling honey in cocoa and poured into the whipped whites. The squirrels immediately settled. But I still mixed this chocolate "nougat" with whipped cream and in the freezer. Ice cream does not freeze at all, very, very tasty, chocolatey turned out. The elder didn’t like the strong scent of honey. So next time I'll do it with sugar. But the little one is so glad that she can have ice cream. Amazing recipe. I never made ice cream, because I didn't want to mess around with stirring and then thaw it before eating. Here, there are no problems at all, in 15 minutes, and between other things, it turns out the most delicious, melting ice cream that I have ever eaten.
ang-kay
Ol, well and not just to please everyone. What are all different in the family. It's hard for you. The main thing is that you find a way out. Well done. It's great that in the end you will please everyone.
Quote: olgea
I mixed boiling honey in cocoa and poured into the whipped whites.
Or try to whip cocoa with cream. Or just sift at the end so that the proteins don't settle like that?
Quote: olgea
I never made ice cream, because I didn't want to mess around with stirring and then thaw it before eating
Yes, this recipe is just a godsend. she fell in love with him not only at first sight, as she saw, but also from the first spoon.
olgea
With a little one, yes, you have to tinker. After all, I want her to eat tasty food with our diet, and the eldest just shows off, like all teenagers. I still have options for your ice cream. I will write as I test.
ang-kay
Come on. I'm waiting)
Svetlana777
Angela, I did the ad-libs strictly according to the recipe, I just decided that I would put it in a silicone rectangular shape and one portion is not enough ... nothing came of me. I found only salty pistachios ... but the contrast with the sweet .. just super-duper
Ice cream nougat Ice cream nougat
it turned out a little loose, (and not as beautiful as yours) I was afraid to tamp it ... but we already like it. Thank you so much
ang-kay
Svetochka, wonderful ice cream turned out. Well done.
Quote: Svetlana777
I found only salted pistachios.
I have salty ones too.
Quote: Svetlana777
it turned out a little loose,
And it’s not dense either. The structure is really similar to nougat.
Quote: Svetlana777
I was afraid to tamp.
I was packing from a pastry bag. But I don't think it matters.
Svetlana777
Angela, and I am with a silicone spoon, but why am I writing ... it's a strange thing, but for some reason it became even tastier a day later, (((boom, compare the taste further, I have 2 trays ... I will repeat it unambiguously, in I'll take another honey (so no one eats it, but here the taste is interesting and at least I use stocks Thank you, once again, for a wonderful recipe
ang-kay
The main thing is not to defrost everything. Then the ice floes appear. And so delicious.
Svetlana777
Quote: ang-kay
The main thing is not to defrost everything
It's not strong in recipes, but here I am right smart, I cut off a piece as needed, right in the shape with a plastic knife, and the rest quickly back into the freezer
Yarik
Angela, thank you for the recipe! I also made it yesterday, it's very tasty, but it's very honey for me, and just right for my husband. I'm thinking of doing it with molasses 50/50 next time. There will be no photo, because the husband, the pig, ate with a big spoon right out of the mold)))
ang-kay
Yaroslavna, to your health!
Quote: Yarik
but I'm very honeyed
Here, as anyone likes. Choose what suits you best)
Quote: Yarik
No photo
This is an argument and an argument plus the recipe. Thank you)
olgea
Angela, hello girls. Well, I came to tell you. I'll start with the fact that my little one is still not allowed milk and cream, which are sold as well. I tried to find a recipe for vegetable cream, but as I realized, they can't be made at home. I thought, I thought, and found on our forum a recipe for "Gentle Cream" from (Qween). I bought goat's milk, added butter (we can use it) and it turned out to be excellent cream, of course I don't know how they would go to cream for a cake, but ice cream is just wonderful. Divided the mass into 2 parts. In one I added a custard made from applesauce, yolks and vanillin. The part that was with the apple custard grabbed stronger, but still calmly gets out with a spoon without defrosting. But that's why grains from apples are felt. Although I boiled the apples very well, I ground them with a blender.
For the eldest, I decided to make ice cream with sugar syrup, that is, with the usual protein cream. I also made the cream myself, only from rustic skim cream diluted with milk according to the same recipe for tender cream. I made a cream, the only cream was shaken, it turned out very dense. Began to whip the cream - beat it up. The oil worked. I had to repeat the process of making the cream again and put the cream in the refrigerator. The next day, the protein cream became even denser and I barely mixed it with the cream. But it turned out very tasty. A real ice cream.
They will eat this, then I will try to make chocolate again.
Thank you very much for the recipe.
ang-kay
Olya, thanks for your experiments and sharing. In secret. I also found a similar recipe.
olgea
Which one then?? Are you preparing it to expose ??? Write later so that I don't miss it.
ang-kay
As I do, I will definitely expose. I can't do it any other way
olgea
Well, you intrigued me. Expose faster.
ang-kay
Well, if I do it today, I'll expose it by the weekend.
olgea
Great. I will wait. Thank you. This is what we'll eat ice cream.
ang-kay
Quote: olgea
I will wait
Did it, put it in the freezer. Let's see what happens?
olgea
What a fine fellow you are, I certainly love to cook, but not every day. While you come home from work, in the evening, then classes, then dances ...
Yarik
Made today with molasses, did not add honey at all. It turned out great, a little harder than with honey, but not to stone, and added a little vanilla sugar less sweet, to taste like ice cream. Delicious! Thanks again!
Orshanochka
ang-kay, Angela, what a wonderful recipe! I have been circling around him from the very first day, like a cat around sour cream. I’ll get out into the city and buy cream (from homemade, collected from homemade milk without a separator, after all, nothing will come of it?) And nuts and I’ll sculpt. But I'm afraid that then I will have to cook every single day. My son is obsessed with ice cream, and then I would even eat it with a photo of kazza!
ang-kay
Tatyana, I will be glad if the recipe comes in handy. This is delicious. Just really)
Quote: Orshanochka

ang-kay, (from homemade, collected from homemade milk without a separator, after all, nothing will come of it?)
I almost always cook with this cream. Milk costs a day, then I collect an inch and go. Even in cream, even in ice cream. It is important not to scoop up milk.





Quote: Yarik
today with molasses,
Yes, you can and regular sugar syrup.
Orshanochka
ang-kay,
ang-kay, (from homemade, collected from homemade milk without a separator, won't it work?)
I almost always cook with this cream. Milk costs a day, then I collect an inch and go. Even in cream, even in ice cream. It is important not to scoop up milk.
Angela Yes, I just tried to whip butter from the collected cream, the cream first increased in volume by 2.5 times, but I did not have stable peaks. But the cream was not sour, but the freshest. Can they be given more in the refrigerator to stand for aging?
ang-kay
Milk should stand for at least a day.
Orshanochka
Well, milk is understandable. But already collected cream, how much to keep for ripening, to whip?
ang-kay
Can not say. I use it for a week. But on the day of the collection, somehow it was not necessary.
lady inna
Angela, amazing! : rose: This is a direct new word in ice cream making. And about the heated honey ... I at one time, when from Malysheva accidentally about oxymethylfurfural I heard, I was on my guard .... Then I walked and wandered in search of the truth and came across a forum of chemists: this is all garbage, in general. I bake gingerbread and my favorite honey cakes with a calm heart.
ang-kay
Inna, Thank you. I don’t get hung up on honey either. As I baked, I will bake.
NataST
Angela, tell me, please - if you replace honey with syrup, then how much sugar / water should you take? There is also corn syrup and glucose, can they be used instead of honey? Heat also? I have buckwheat honey, I'm afraid the taste will be too pronounced. Thank you

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