My Sweetest Dream Homemade Nougat Ice Cream A Recipe

Instructions:

1. Line a loaf pan with parchment paper, or edible wafer paper.
2. Combine sugar and water in a saucepan and cook over medium heat, until a candy thermometer reads 300°F (149°C).
3. Combine honey with water in another saucepan and cook over medium heat, until a candy thermometer reads 260°F (127°C).
4. Whisk egg whites with a pinch of salt to stiff peaks in a stand mixer.
5. Slowly pour the hot sugar syrup into the egg whites, beating constantly until the meringue is glossy and slightly cooled.
6. Pour in the honey mixture until combined.
7. Fold in the toasted nuts until evenly distributed.
8. Pour the nougat mixture into the prepared loaf pan, spread evenly, and let cool completely.
9. Cut the nougat into small pieces and set aside.
10. Heat heavy cream and milk in a saucepan over medium heat until just simmering. Do not boil!
11. Whisk egg yolks, sugar, and salt in a separate bowl until pale and slightly thickened.
12. Temper the egg yolks by slowly drizzling a small amount of the hot cream mixture into the egg yolks, whisking constantly.
13. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
14. Cook over low heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of a spoon (about 170-175°F or 77-79°C). Do not boil!
15. Strain the custard through a fine-mesh sieve into a clean bowl.
16. Stir in vanilla extract.
17. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
18. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
19. Pour the chilled custard base into your ice cream maker.
20. Churn according to the manufacturer's instructions (usually 20-30 minutes).
21. During the last few minutes of churning, add the chopped nougat pieces to the ice cream maker.
22. Continue churning until the nougat is evenly distributed and the ice cream has reached a soft-serve consistency.
23. Transfer the ice cream to an airtight container.
24. Freeze for at least 4 hours, or preferably overnight, to harden.