Lesley’s honey-and-macadamia nougat ice cream
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- Hannah Lewry
- 4 to 6
- Medium
- 45 minutes, plus overnight freezing.
Ingredients
- 2 cups fresh cream
- 2 large free-range eggs, separated
- ¼ cup runny honey
- 45 g icing sugar, sifted
- 150 g soft macadamia nougat, chopped
- 50 g macadamias, roasted and chopped
- 50 g Woolworths peanut brittle chopped
- Fresh seasonal fruit, for serving
Cooking Instructions
In a bowl large enough to hold all the ingredients, beat the cream until soft peaks form. Chill until required.
Whisk the egg yolks, honey and 30 g icing sugar in an electric mixer until pale and thick.
In a third bowl, beat the egg whites using a handheld electric mixer until soft peaks form. Gradually add the remaining icing sugar and beat until glossy but not too stiff.
Add the nougat, nuts and brittle to the yolk mixture, making sure they do not stick together.
Gently fold the egg yolks and the egg whites into the chilled cream.
Spoon into 4–6 short glasses, cover with clingwrap and freeze overnight.
Cook's note: My mom’s advice is to read this recipe carefully and to work slowly. The main thing to remember is not to overbeat the cream and egg whites.
Whenever I feel a little homesick, this is the recipe I turn to. It reminds me of being a teenager and sneaking scoops from the freezer.
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