This recipe for Torrone (Nougat) Ice Cream is exactly like the one you buy at the corner ice cream parlor! Make it once and you will not be able to resist putting it down. I guarantee that you will have dreams about this Nougat ice cream.
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.
Not only do you get that heavenly nougat taste with this ice cream, 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.
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.
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.
- so what’s the difference between gelato and ice cream?
- tips and tricks to making homemade torrone ice cream
- a secret ingredient to making the perfect scoop-able ice cream
- turning a basic ice cream into an extraordinary flavor
- preparation and storage options
- Food Safety
- Popular Recipe Categories
- Recipe Details
tips and tricks to making homemade torrone ice cream
a secret ingredient to making the perfect 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.
And, if you’re worried about using corn syrup because it’s unnatural, then maybe you should re-think making desserts all together. The pros use corn syrup in their dessert, why shouldn’t you?
turning a basic ice cream into an extraordinary flavor
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.
preparation and storage options
Most homemade ice cream recipes have few ingredients that you have to blend together before you need to pour the mixture into the ice cream basin. But, don’t be deceived.
Regardless of how many ingredients in preparation is involved, you should always be prepared with the proper container that you’ll need to store the ice-cream.
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.
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.
- 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 Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
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Torrone (Nouget) Ice Cream (No Churn)
- 2 egg whites
- ⅓ cups honey
- 1 cups sugar
- ¼ cups water
- 2 cups heavy cream
- ¼ tsp almond extract
- ½ tsp vanilla extract
- ½ cups lightly roasted almonds coarsely chopped
- 1 tsp ground cinnamon optional
- 2 tbsp corn syrup
- 1 ½ tbsp corn starch
- 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. (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).
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!
That's great to know and I'm so glad you enjoyed it!