Nougat Ice Cream
2 egg whites, room temperature
1/3 cup honey
1 cup sugar
1/4 cup water
1.5 cups heavy cream
1/4 tsp almond extract
1/2 tsp vanilla extract
1/2 cup toasted almonds, coarsely chopped
1/2 cup finely chopped bittersweet chocolate
Preparation:
Combine the cream with the almond and
vanilla extracts in a medium bowl, and beat
the cream until it is thick and holds peaks.
Place the whipped cream in the refrigerator
while you prepare the rest of the recipe.
Place the egg whites in a large clean bowl
of a stand mixer fitted with a
whisk attachment.
Alternately, you can place the egg whites
in a large bowl and use a hand mixer fitted
with whisks.
Beat the egg whites until soft peaks
form.
While the egg whites are beating, combine
the honey, sugar, and water in a small
saucepan over medium heat and stir until
the sugar dissolves.
Bring the mixture to a boil and boil it
for two minutes.
Remove the syrup from the heat and, while
the mixer is running, slowly pour the hot
syrup into the egg whites in a steady
stream.
You can transfer the mixture to a measuring
cup with a spout to make it easier to pour,
if desired.
After all of the syrup has been poured into
the whites, continue to beat the mixture
until it has cooled to room temperature,
about 5-7 minutes.
Once the mixture has cooled, fold in the
whipped cream, chopped nuts, and chopped
chocolate.
Pour it into an airtight plastic container
or other freezer-proof container, and place
it in the freezer to firm up overnight.
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