Torrone (Nouget) Ice Cream Recipe
https://easyhomemaderecipes.caThis 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.
Ingredients
- 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
Serving: 1Calories: 337kcalCarbohydrates: 37gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 62mgFiber: 1gSugar: 34g
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