Recipe

Ice Cream Nougat Recipe

Add Step-by-Step Photos	Tinadc / All my dishes 2 months, 3 weeks ago This is another recipe from my favourite restaurant Lucit. This ice cream is unique in that you do not need to churn it. Just leave it in the freezer and it set without making ice crystals. i'VE PUT DOWN 8 HOURSFOR PREP BUT THAT IS FROM PREPARING, FREEZING TO TABLE!!!... More Prep:600m Cook:480m Servings:10	Tinadc
	it is a bit tiresome but worth it

Does this look good? Yeah! / Nope

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chefmeow

pariscipes

Ingredients

8 Eggs (VERY FRESH!!!!) - seperated

120G Castor Sugar

Hair dryer (- yes I mean it)

120g Sugar

1c Water

1c Liqueur (Your Choice) and/or

455g Chocolote (Melted)

80ml HOney

1l Fresh Cream (DO NOT use long life cream or 'Orly Whip!!!)

Fresh fruits of your choice

Chopped roasted nuts

Chocolate Chips

Glazed Fruit or whatever you want

Directions

Mix the yolks of 8 eggs and 120g castor sugar in a mixer until pale yellow and stiff;

Boil 120g saugar in 1 cup water until it forms a thick syrup;

Add this slowly to the yolk mix;

With a hair dryer on hot blow the sides of the mixing bowl as well as into the bowl;

Take care not to blow it too near to the mix or a sash of ice cream will land up on your eye lash!!! ;-);

The mix will become 'gooey', stiff and the whisk leave a trail;

Heat 1 cup of your choice of liquer and/or 455 gram melted chocolate;

Mix until cooled;

When it is cooled down to about room temp, you then whisk the egg white until stiff;

Heat 80ml honey in the microwave on medium until just-just watery in consistency;

Add this in a slow stream to the egg white whilst the mixer runs at high speed;

YOu can also add some moreheated liqueur;

Fold one third into the youlk mis with a whisk until well incorporated;

Add the rest;

This folding in is IMPORTANT!!;

You must do it slowly not to break the air bubbles in the egg white;

An idea is always to left the yolk with the whisk over the egg white, instead of pounding the egg white into the yolk!;

Put this in the freezer for 1 hour;

Whisk 1 litre fresh cream until stiff and fold into the ice cream

Incorporate well;

At this stage you add fresh fruit or whatever you fancy;

Pour into tubsand freeze for at least 6 hours before serving;

Obviously the size you pour it in will determine the time until frozen;

If you need it in a hurry, pour it into large pans to a thickness of 1 cm

It will be set in 2 hours;

You can then cut in blocks and, just before serving,decorate it with melted chocolate.

VARIATIONS:

Grand Marnier, Van Der Hum, with tangerine preserve

Kirsch or Cherry Liqueur (Bolls) with glazed cherries. Add a few strandsof saffron when preoparing the syrup.

Add raisins soaked in Rum for a day. Add the heated rum to the yolk mix and reserve the soaked raisins to add it when adding the cream.

And for the adverturous person. Make a coulis from star aniseed, lime juise and sugar. Add freshly ground black pepper and chilli. Let it cool a bit before you add1 cup Coconut Liqueur. Add to the yold mix. Add roasted sesame seedswith the cream in the final stage.

TRY IT - IT IS WORTH IT!!!

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Comments

chefmeow 2 months, 3 weeks ago said:
OMG< this has to be decadent. The picture is beautiful. Thanks for a great post. You've got my 5.

pariscipes 2 months, 3 weeks ago said:
Very very wonderful recipe! The different layers of ice cream and the liqueurs used sounds yummy! I will try your ice cream nougat soon! Thanks for your post!

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