Ice creams

Nougat Custard Ice Cream

Name: Nougat Custard Ice Cream
Prep time: 20 min
Yield: 980 g
Ingredients: 500 g Whole milk; 150 g Heavy cream 35%; 90 g Liquid egg yolks; 80 g Caster sugar; 60 g Wildflower honey; 15 g Milk powder; 5 g Ice cream stabilizer; 50 g Whole almonds; 30 g Shelled pistachios

Ingredients

Target weight (g)

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Whole milkg

Heavy cream 35%g

Liquid egg yolksg

Caster sugarg

Wildflower honeyg

Milk powderg

Ice cream stabilizerg

Whole almondsg

Shelled pistachiosg

Total980 g

Preparation steps

1
Make anglaise with honey replacing half the sugar. Cook to 82°C.
2
Cool rapidly, mature 4h.
3
Churn. Near end, fold in chopped nougat pieces and toasted almonds.
4
Freeze.

Nutritional values

Per 100g

Calories

221.8 kcal

Protein

5.5 g

Carbs

17.5 g

Sugars

16.8 g

Fat

14.4 g

Saturated fat

6.1 g

Fibre

0.9 g

Salt

0.1 g

Allergens

MilkEggsTree nuts

Other recipes in the same category

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