This recipe for Torrone (Nougat) Ice Cream is exactly like the one you buy at the corner ice cream parlor. The perfect dessert to cool you down on a hot summer day, no ice cream maker required!
Torrone or also referred to as Nougat which is a hard candy that is usually eaten at holidays like Christmas or Easter. But this Nougat isn't candy, it's a delicious Torrone or Nougat Ice Cream.
Like Ice Cream? Try my recipe for Nutella Ice Cream. If you are more into desserts there's also my Homemade Nutella Muffins and my Sheet Pan Crostata with Pie Filling.
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Warning: This recipe contains raw egg whites. If this is a concern, find eggs or egg whites that are pasteurized. People who are at risk of food-borne illnesses or immune-compromised should consider the risks before consuming products with raw ingredients.
With this torrone ice cream not only do you get that heavenly nougat taste, but you also get crushed almonds in every bite. Could you ask for anything better?
Actually, there is one thing that makes this recipe for Nougat Ice Cream even better, and that is that it doesn't require the use of an ice cream maker. So if you don't have one, don't worry.
You can skip the churning all together and just place this torrone nougat ice cream in the freezer to set.
And for those of you that do have an ice cream maker, you can finish with the churning process and then store it in the freezer like you usually do.
So what’s the difference between gelato and ice cream?
The basic difference is milk!
Gelato is made using whole milk. Whereas ice cream is made with full fat cream or a combination of milk and cream. But more cream. Hence the word “ice cream”.
Gelato originates from Italy, and is made using milk or at least the “new” gelato is made from Milk. Although, the first signs of gelato originated from China where they used rice, milk and even snow to make it.
Gelato is lighter in texture than ice cream. And because it doesn’t use cream, it will obviously have less fat.
If you are looking to make another flavor of ice cream, try homemade raspberry white chocolate ice cream or the perfect homemade chocolate gelato.
Ingredients
To make this Torrone Ice Cream you'll need heavy cream, corn syrup, almond extract, honey, sugar, egg, vanilla extract, almonds and cinnamon.
For exact measurement details see recipe card...
How to Make Torrone (Nougat) Ice Cream
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Combine cream, almond extract, vanilla extract, corn starch, and corn syrup in a medium bowl and stir to combine. Using a hand blender with a whisk attachment, whisk ingredients until you get stiff peaks. Place in fridge while you prepare nougat.
In a small saucepan add water, honey and sugar and bring to a boil. Stir occasionally to combine ingredients. Boil for about 2 minutes. Remove from heat and transfer to a measuring cup for easy pouring. Let stand while you whisk egg whites.
Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat until you get soft peaks.
While egg whites are mixing at a low speed, begin adding hot sugar mixture a little at a time (do not add all at once). Once you have added all of the sugar mixture, continue mixing at high speed until the mixture cools down to room temperature. (3 to 4 minutes).
Fold whipped cream mixture and chopped almonds and ground cinnamon into egg white mixture.
Pour into a freezer proof container and freeze for 8 hours.
Storage:
Make sure that you are choosing a container that is large enough to hold your homemade ice cream securely and that the container is freezer safe.
This ice cream stores well in the freezer either in an airtight container or in a loaf pan that's covered.
Store it for up to 2 months.
Make Torrone Ice Cream with Me
Top Tips
I've tested making no churn ice cream with bowls and whisks that were freezer cold versus using them as they are in the kitchen.
Based on the results of making no churn ice cream, it doesn't make a difference. So, don't waste your time if you are not using an ice cream maker. Just ensure that you place your finished ice cream in the freezer right away and let it chill.
For a dense ice cream, let it freeze for 24 hours.
For soft serve, let it freeze for up to 6 hours.
Make sure that you are choosing a container that is large enough to hold your homemade ice cream securely and that the container is freezer safe.
A Secret Ingredient for Scoop-able Ice Cream
If you are reading this section, you have probably made ice cream before and been disappointed because the ice cream is so hard you can’t scoop it out.
Today, I’m going to share with you a secret ingredient that is going to change the way you think about making homemade ice cream. This ingredient will get you excited to make your favorite flavors of ice cream.
The secret ingredient you ask? Corn syrup and/or corn starch! Yup! The corn syrup in this homemade ice-cream helps to reduce crystallization in the ice cream making process. This leads to a much smoother and scoop-able ice cream.
Variations
The flavors for homemade ice cream are literally endless. I’ve found that regardless of what flavor concoction you come up with, the perfect ice cream starts with either a vanilla base or a chocolate base.
You can add additional flavors in the ice cream mixture that will go into the ice cream basin.
But, and here is another tip, hold yourself back from putting chocolate chips, frozen berries or anything chunky into the ice-cream basin. If you do this, you may risk breaking the mixing arm.
Instead, once the ice-cream is done, you can layer those ingredients as you are pouring your homemade ice cream into it’s storage container.
There are so many flavors of ice cream, gelato and sorbets you could make, the possibilities are endless.
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Recipe Details
Torrone (Nouget) Ice Cream Recipe
https://easyhomemaderecipes.caIngredients
- 2 cups heavy cream
- 2 tbsp corn syrup
- 1 ½ tbsp corn starch
- ¼ tsp almond extract
- ¼ cups water
- ⅓ cups honey
- 1 cups sugar
- 2 egg whites
- ½ tsp vanilla extract
- ½ cups almonds lightly roasted, coarsely chopped
- 1 tsp cinnamon optional
Instructions
- Combine cream, almond extract, vanilla extract, corn starch, and corn syrup in a medium bowl and stir to combine. Using a hand blender with a whisk attachment, whisk ingredients until you get stiff peaks. Place in fridge while you prepare nougat.2 cups heavy cream, ¼ tsp almond extract, 1 ½ tbsp corn starch, 2 tbsp corn syrup
- In a small saucepan add water, honey and sugar and bring to a boil. Stir occasionally to combine ingredients. Boil for about 2 minutes. Remove from heat and transfer to a measuring cup for easy pouring. Let stand while you whisk egg whites.⅓ cups honey, ¼ cups water, 1 cups sugar
- Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat until you get soft peaks.2 egg whites
- While egg whites are mixing at a low speed, begin adding hot sugar mixture a little at a time (do not add all at once). Once you have added all of the sugar mixture, continue mixing at high speed until the mixture cools down to room temperature. (3 to 4 minutes).
- Fold whipped cream mixture and chopped almonds and ground cinnamon into egg white mixture. Pour into a freezer proof container and freeze for 8 hours. (Alternatively, you can pour into a ice cream mixer bowl and churn until thick and cool and then transfer to a freezer proof container to complete the chilling process).½ cups almonds, 1 tsp cinnamon, ½ tsp vanilla extract
Notes
Top Tips
I've tested making no churn ice cream with bowls and whisks that were freezer cold versus using them as they are in the kitchen. Based on the results of making no churn ice cream, it doesn't make a difference. So, don't waste your time if you are not using an ice cream maker. Just ensure that you place your finished ice cream in the freezer right away and let it chill. For a dense ice cream, let it freeze for 24 hours. For soft serve, let it freeze for up to 6 hours. Make sure that you are choosing a container that is large enough to hold your homemade ice cream securely and that the container is freezer safe.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Gina says
This was an absolutely delicious recipe. The fact that you don't need an ice cream maker is a game changer. The family loved it. Thanks for sharing!
AmyG says
Hi Gina,
That's great to know and I'm so glad you enjoyed it!