How to make nougat ice cream

The method of making nougat ice cream is not as complicated as everyone thinks. Prepare the tableware and seasonings first. Then start following the steps and remember to control the heat well.

1.1 Put 100 grams of sugar into a small pot, add 30 ml of water into the pot, stir evenly with a spoon, put it on the fire to heat, do not stir while heating.

2.2 Chop the almonds, walnuts and hazelnuts and bake them in the oven at 150 degrees for 15 minutes (or dry-fry them in a non-stick pan over low heat for a few minutes), then let them cool and set aside. Wash and chop the raisins and dried cranberries.

3. Observe the cooking process at any time. There will be many large bubbles on the surface after boiling, but as the water content decreases, the bubbles will become fewer and smaller. When the edge of the water turns light yellow, adjust the heat to the minimum. You can shake the pot and observe the color of the syrup. When it turns amber or brown and you smell the sweet caramel, add the cooled almonds, walnuts and hazelnuts, stir well, pour on tin foil or non-stick paper, flatten into sheets, and let cool into nougat for later use.

4. Use a whisk to lightly beat 2 egg whites until a layer of small bubbles appears on the surface. Pour the honey into the pot and heat on low heat until the color deepens and a layer of large bubbles appears on the surface. Turn off the heat immediately and then slowly pour in the egg whites. Stir the egg whites quickly while pouring in the honey to avoid scalding the egg whites. After all the honey is poured in, the surrounding area of ​​the eggbeater will be very hot to the touch. Continue stirring until the temperature around the eggbeater drops to the same level as the temperature of your hand. Stop stirring when the egg whites become fluffy, have obvious whipping lines, and become hard.

5. Mix the fresh cream and sugar, beat with a whisk until 70% foamy, add the whipped egg white and mix well, and line the mold with greaseproof paper.

6. Add chopped raisins and dried cranberries, stir well, break the cooled nougat into small pieces, add to the above ingredients, stir well, put into the mold, flatten with a spatula, and freeze for 2 hours until the curd hardens. Take it out and cut into 1cm slices for consumption.

After reading the editor's introduction, I believe that everyone can't wait. What are you waiting for? Then quickly go into the kitchen and show your skills and start making nougat ice cream.