Nougat ice cream

Name: Nougat ice cream
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 100 g Sultanas; 80 g Walnut kernels; 5 TABLESPOONS liquid honey; 80 g candied fruit; 500 g Whipped cream; 100 g Icing sugar; 3 Proteins (size M); 3 TABLESPOONS crushed pistachio kernels; 7-10 Tbsp Oil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

100 g Sultanas
80 g Walnut kernels
5 TABLESPOONS liquid honey
80 g candied fruit
500 g Whipped cream
100 g Icing sugar
3 Proteins (size M)
3 TABLESPOONS crushed pistachio kernels
7-10 Tbsp Oil

Directions

1
Soak sultanas in hot water. Mix nuts with honey, spread on an oiled baking tray and caramelise in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4) for approx. 5 minutes. Let cool down
2
Cut the candied fruit into small cubes. Whip the very cold whipped cream until stiff, while pouring in icing sugar. Beat the egg whites until stiff and carefully fold into the cream
3
Drain the sultanas, dab dry and mix half of them into the cream together with the candied fruit, caramelised nuts and honey. Pour the mixture into a cake tin (preferably silicone) and place in the freezer for at least 6 hours
4
Remove the nougat ice cream from the mould and sprinkle with the remaining sultanas and chopped pistachios
5
waiting time approx. 6 hours