Nougat French-style Ice Cream
Ingredients
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- 1
Mix sugar + milk powder + stabilizer.
- 2
Heat milk + cream + honey to 40°C, add the dry mix.
- 3
Whisk the yolks until pale, temper, cook to 83-85°C. Strain through a chinois.
- 4
Cool down quickly to 4°C. Age 6-12h.
- 5
Churn.
- 6
At the end of churning, fold in crushed almonds and pistachios.
- 7
Extract, store at -18°C.
- 8
The honey gives suppleness and lowers the freezing point.
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Per 100g
Allergens
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