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Garlic & Zest

Gourmet Cooking at Home!

Cherry Nougat Crunch Ice Cream

Cherry Nougat Crunch Ice Cream
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If you think that white fluff in a Milky Way bar is nougat, let me just say uhn-uhn.  Real nougat is a honey sweetened dense and chewy meringue dotted with pistachios or almonds (sometimes, both) sandwiched between sheets of wafer paper — just to make it easier to handle.  It’s the most eye-popping sweet I’ve ever had and I’ve never seen it sold in the states.

 

 

dried cherries in amaretto cherries in a strainer

My first taste of real nougat was when my grandparents brought some back from a trip to France.  This “candy” wasn’t like the everyday treats you gaze mindlessly at while standing in line at the market.  It was wrapped in clear, heavy cellophane with an embossed gold label.  I could see the waffle-textured wafer paper sandwiching a nut-studded filling.  After my first taste, I was completely smitten.  It’s not candy.  It’s a confection.  

honey syrup in a pan meringue

And it’s with that memory in mind that I embarked on this cherry nougat crunch ice cream.   I found the recipe in the Ultimate Ice Cream Book by Bruce Weinstein.  That book has been my muse for frozen treats this summer.   As I was scanning its pages, the nougat ice cream was my top pick.  The rest of the family had other ideas, like mint and green tea and a more Southern rendition of Chunky Monkey.  Well, they had their fun.  Finally, my wait was over!

meringue on a whisk  whipped cream with beaters in bowl.

This ice cream is unlike others because instead of a custard base, this is simply meringue and whipped cream (I know, drool…)  It’s incredibly light and airy with an intense hit of honey — and it tastes just like nougat.  

cherries, nuts and meringue folding in nuts and fruit to meringue

Because it’s still summertime and I adore cherries, I also added a double dose of summer fruit.  Fresh cherries, cut into quarters and dried cherries — soaked in amaretto.  Why not?  And nuts are a key component.  It’s not nougat without them.  Almonds and pistachios take it over the moon!

Cherry Nougat Crunch Ice Cream in a loaf pan

I didn’t use a light touch on my mix-ins here, because I just love lots of textures.  Chewy sweet cherries and crunchy nuts — irresistible!  You must, must, must try this.  And next time you’re abroad, pick up a bar of the good stuff!

 

a scoop of Cherry Nougat Crunch Ice Cream

Cherry Nougat Crunch Ice Cream with a cherry on topCherry Nougat Crunch Ice Cream with a spoon

 

 

Print Pin
5 from 1 vote

Cherry Nougat Crunch Ice Cream

An intense nougat flavor permeates this no churn ice cream!  With crunchy almonds and pistachios and sweet cherries,  it's eyes-rolling-back-in-your-head delicious!
Course Dessert
Cuisine American
Keyword cherries, ice cream, nougat
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 2 hours 50 minutes
Servings 8
Calories 472kcal
Author Bruce Weinstein

Ingredients

  • 1 cup dried cherries
  • 3/4 cup amaretto
  • 2 large egg whites
  • 1/3 cup honey
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon almond extract
  • 1/2 cup salted almonds chopped
  • 1/2 cup salted pistachios chopped
  • 1 cup fresh cherries pitted, quartered

Instructions

  • Roughly chop the dried cherries and transfer them to a small bowl. Add the amaretto and let sit for one hour until plumped. Strain the cherries, reserving the amaretto for another use (a cocktail, perhaps)
  • Beat the egg whites until soft peaks form.
  • In a small heavy saucepan, combine the honey, sugar and water. Heat over low heat, stirring constantly until the sugar is dissolved. Bring the mixture to a boil and cook for an additional 2 minutes. In a slow, steady, thin stream beat the honey mixture into the egg whites. Continue beating until the meringue cools, about five minutes. Meringue should be glossy and relatively stiff.
  • In a separate bowl, beat the cream and almond extract until it's the consistency of sour cream. Fold in the almonds, pistachios, dried and fresh cherries to the cream. Add the cream mixture to the meringue and with a rubber spatula, gently fold it in until completely combined.
  • Transfer the mixture to a freezer safe container. Cover and freeze until firm.

Nutrition

Calories: 472kcal | Carbohydrates: 50g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 35mg | Potassium: 238mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1225IU | Vitamin C: 1.7mg | Calcium: 77mg | Iron: 1mg

Further Frozen Fantasies:

Coconut Mango Ice Cream | Garlic + Zest
Coconut Mango Ice Cream
Banana Chip Crunch Ice Cream | Garlic + Zest
Banana Chip Crunch Ice Cream

 

Don’t Forget To “Pin It” For Later!

 

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Desserts// Ice Cream/Frozen Treats// Vegan/Vegetarian5 Comments

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Comments

  1. champagne-tastes says

    July 20, 2016 at 7:52 PM

    Oh wow.. This sounds like one of the best things ever!!

    Reply
    • Lisa says

      July 21, 2016 at 6:49 AM

      I literally could have eaten the whole container myself.

      Reply
  2. Thalia @ butter and brioche says

    September 7, 2015 at 11:42 PM

    I just got my hands on some dried sour cherries so this ice cream is perfect for me to make! I love the flavours of nougat too – so I bet its delicious.

    Reply
    • Lisa says

      September 8, 2015 at 8:56 AM

      I think you’ll really like it, Thalia!

      Reply
  3. Chris Hudson says

    September 7, 2015 at 11:05 AM

    Having had the pleasure of being one of the testers for this recipe, I have to say it was one of the best ice creams ever! A phenominal frozen confection!

    Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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