Honey-and-Macadamia Nougat Ice Cream

What a taste!


Serves: 4-6
Preparation time: 45 Minutes, plus overnight freezing


Ingredients:
  • 2 Cups fresh cream
  • 2 Large free-range eggs, separated
  • 1/4 Cup runny honey
  • 45g Icing sugar, sifted
  • 150g Soft macadamia nougat, chopped
  • 50g Macadamias, roasted and chopped
  • 50g Woolworths peanut brittle chopped
  • Fresh seasonal fruit, for serving

Method:
  1. In a bowl large enough to hold all the ingredients, beat the cream until soft peaks form. Chill until required.
  2. Whisk the egg yolks, honey and 30g icing sugar in an electric mixer until pale and thick.
  3. 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.
  4. Add the nougat, nuts and brittle to the yolk mixture, making sure they do not stick together.
  5. Gently fold the egg yolks and the egg whites into the chilled cream.
  6. Spoon into 4-6 short glasses, cover with clingwrap and freeze overnight.


**Tips**
 - Read the recipe carefully and work slowly.
 - The main thing to remember is not to overbeat the cream and egg whites



Credit:    https://taste.co.za/
Hannah Lewry - Woolworths TASTE Magazine

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