I have a weakness for nougat ice cream because it has that "festive dessert" feel without being over the top: honey, dried fruit, and that little crunch of nougat that always comes at just the right moment. I've really tested and retested it to find the perfect balance: a smooth base (custard), a touch of honey for aroma, and roasted dried fruit for flavor.
The key is not to treat the nougat like a simple topping. I cut it into small cubes and mix it in at the end, when the ice cream is already starting to set: that way, it stays in pieces and doesn't melt into the mixture. And I quickly dry-roast the almonds and pistachios: 5 minutes that makes all the difference, it really brings out the flavors.
As for seasonal ingredients, I like to add a little spring honey (acacia or wildflower) and bright green pistachios, which are fresher and more fragrant. You can also play with the texture by chopping the nuts more or less: larger pieces for crunch, finer pieces for a more nougatine-like ice cream.
If you have an ice cream maker, it's simple. If you don't, it also works in the freezer with a few stirs using a fork. In both cases, you get a very classic, generous, and frankly addictive nougat ice cream!
Nougat ice cream
4
people22
minutes34
minutes607
kcal56
minutesA nougat ice cream recipe , packed with almonds and pistachios, with crunchy nougat pieces. The base is a classic English custard, flavored with honey, just like in traditional French desserts.
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Ingredients
4 egg yolks (approx. 20g each)
60 g of sugar
250 ml of whole milk
250 ml of full-fat liquid cream (30% fat)
80g honey (ideally acacia or flower honey)
1 teaspoon of vanilla extract
80g of soft white nougat, cut into small cubes
50g of whole almonds
40g pistachios (unsalted, shelled)
1 a small pinch of salt
Preparation steps
- Toast the nuts: Heat a dry pan. Add the almonds and pistachios, stir for 4 to 6 minutes until fragrant. Let cool, then roughly chop.
- Prepare the base: in a bowl, whisk the egg yolks with the sugar and a pinch of salt, just to lighten them a little (1 to 2 minutes).
- Heat the milk and cream: Pour the milk and cream into a saucepan. Add the honey and vanilla. Heat over medium heat until simmering (it will steam slightly, but not boil vigorously).
- Make the crème anglaise: pour one-third of the hot liquid over the egg yolk and sugar mixture, whisking constantly. Pour everything back into the saucepan. Cook over low heat, stirring constantly with a spatula, until it reaches 82–84°C (or until the custard coats the back of the spatula).
- Stop cooking: remove from heat and pass the cream through a sieve into a bowl to remove any small egg grains. Let it cool for 10 minutes.
- Cool quickly: place the bowl in a cold water bath (water + ice cubes) and stir for 5 minutes. The base must be very cold before churning (at least cool to the touch).
- Churn: pour the base into the ice cream maker and let it set for 20 to 25 minutes, until it reaches an Italian ice cream texture.
- Add the pieces: in the last 2 minutes, add the almonds, pistachios, and nougat cubes. If your ice cream maker doesn't like large pieces, mix them with a spatula in a bowl after churning.
- Rapid maturation: Transfer to a container, cover with cling film, and freeze for 2 to 3 hours to firm up. To serve, remove the ice cream from the freezer 8 to 10 minutes beforehand.
📊 Nutritional Information
1 serving (approx. 160g)
| Nutrient | Value |
|---|---|
| Calories | 607 kcal |
| Proteins | 10g |
| Carbohydrates | 51g |
| including sugars | 45g |
| Lipids | 41g |
| including saturated fatty acids | 21g |
| Fibers | 2g |
| Sodium | 110mg |
| Vitamins | |
| Vitamin A | 30% AJR |
| Vitamin B2 | 18% AJR |
| Vitamin E | 16% AJR |
| Minerals | |
| Calcium | 14% AJR |
| Phosphorus | 22% AJR |
| Magnesium | 14% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Nougat freezes best for ice cream if it's very dry; avoid overly soft nougat. And if you like a contrast, keep a small handful of toasted dried fruit to sprinkle on top when serving.
💡 Chef's Tips
If the ice cream becomes too hard in the freezer, that's normal (no additives). Take it out 10 minutes beforehand and dip the ice cream scoop in hot water. To prevent the nougat from clumping, lightly dust it with 1 teaspoon of sugar before adding it.
🔄 Variations
- Recipe without an ice cream maker: freeze the base in a container. Mix vigorously with a fork every 30 minutes for 2.5 hours, then add dried fruit and nougat to the final mixture.
- For a more classic nougat-like ice cream: replace 20g of sugar with an additional 20g of honey (the ice cream will be a little softer).
