Honey Ice Cream with Almond Nougatine

Total Time:
1 hr 46 min
Prep:
50 min
Inactive:
1 min
Cook:
55 min

Yield:
1 quart
Level:
Intermediate

Ingredients
  • 2 cups heavy cream
  • 1 cup milk
  • 4 egg yolks
  • 1/2 to 3/4 cup honey
  • Almond Nougatine, recipe follows
  • Sesame Seed Cups, recipe follows
  • Almond Nougatine:
  • 1/2 cup sugar
  • 1/3 cup sliced, blanched almonds
  • Sesame Seed Cups:
  • 1 1/4 cups sesame seeds
  • 3/4 cup sugar
  • 3/4 cup (4 to 5) egg whites
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sifted all-purpose flour
  • 1/2 teaspoon sesame oil (optional)
  • Milk
Directions
  • In a large, heavy saucepan, bring the cream and milk to a boil.

  • In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon.

  • Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain.

  • Freeze in an ice cream maker according to manufacturer's instructions. Just before the ice cream is completely set, stir in the Almond Nougatine, and continue to churn for a few minutes longer. Serve in a Sesame Seed Cup.

Almond Nougatine:
  • Brush a small baking sheet with vegetable oil and set aside.

  • In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color. Stir in the almonds and cook for 1 to 2 minutes longer. Pour out onto the prepared pan in a very thin layer and let harden. Cool.

  • When completely set, scrape the nougatine onto a chopping board with a heavy spatula. Cut or chop into small bits. Store in an airtight container until ready to use.

Sesame Seed Cups:
  • In a medium bowl, whisk together all of the ingredients, except the milk, until well combined. Let rest at least 30 minutes, up to overnight, refrigerated and covered.

  • Preheat the oven to 350 degrees F.

  • Using a 2-tablespoon measure, spoon some of the batter onto a non-stick baking sheet. Dip a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle, about 6 to 8 inches in diameter. (The milk will prevent the sugar from sticking to the fork.) You should be able to make 2 to 3 circles on an 11 by 15-inch baking sheet, spaced about 2 1/2 inches apart.

  • Bake 8 to 10 minutes, until golden brown. Remove the pan from the oven and immediately shape over a 2 1/2-to-3-inch bowl or mold, forming a free form cup. Let harden. You may want to start by making 1 or 2 at a time, the cookie crisps very quickly and can crack.

  • Yield: 10 to 12 cups


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