home search glass cart save
more
Cherry Nougat Crunch Ice Cream

11 INGREDIENTS • 11 STEPS • 1HR 10MINS

Cherry Nougat Crunch Ice Cream

Recipe

4.0

2 ratings
A no churn ice cream that's eyes rolling back in your head delicious!
Add to plan
A no churn ice cream that's eyes rolling back in your head delicious!
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

1HR 10MINS

Total Time

$1.58

Cost Per Serving

Ingredients

Servings
8
us / metric
Dried Cherry
160 g
Dried Cherries
Amaretto
180 mL
Amaretto
Egg
2
Eggs, separated
egg whites only
Honey
115 g
Honey
Granulated Sugar
100 g
Granulated Sugar
Water
4 Tbsp
Water
Heavy Cream
360 mL
Heavy Cream
Almond Extract
1/2 tsp
Almond Extract
Salted Almonds
60 g
Salted Almonds, chopped
Salted Pistachios
60 g
Salted Pistachios, chopped
Cherry
150 g
Cherries, quartered, pitted

Nutrition Per Serving

VIEW ALL
Calories
470
Fat
27.0 g
Protein
5.8 g
Carbs
53.4 g
Add to plan
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Cooking Instructions

Hide images
step 1
Roughly chop the Dried Cherries (160 g) into quarters and transfer them to a small bowl. Add the Amaretto (180 mL) and let sit for one hour until plumped.
step 1 Roughly chop the Dried Cherries (160 g) into quarters and transfer them to a small bowl. Add the Amaretto (180 mL) and let sit for one hour until plumped.
step 2
Strain the cherries and set aside.
step 2 Strain the cherries and set aside.
step 3
Beat the Eggs (2) until soft peaks form.
step 3 Beat the Eggs (2) until soft peaks form.
step 4
In a small heavy saucepan, combine the Honey (115 g), Granulated Sugar (100 g) and Water (4 Tbsp). Heat over low heat, stirring constantly until the sugar is dissolved. Bring the mixture to a boil and cook for an additional 2 minutes.
step 4 In a small heavy saucepan, combine the Honey (115 g), Granulated Sugar (100 g) and Water (4 Tbsp). Heat over low heat, stirring constantly until the sugar is dissolved. Bring the mixture to a boil and cook for an additional 2 minutes.
step 5
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.
step 5 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.
step 6
In a separate bowl, beat the Heavy Cream (360 mL) and Almond Extract (1/2 tsp).
step 6 In a separate bowl, beat the Heavy Cream (360 mL) and Almond Extract (1/2 tsp).
step 7
Chop the Salted Almonds (60 g) and the Salted Pistachios (60 g).
step 7 Chop the Salted Almonds (60 g) and the Salted Pistachios (60 g).
step 8
Quarter pitted Cherries (150 g). Fold in the almonds, pistachios, dried and pitted fresh cherries in the heavy cream.
step 8 Quarter pitted Cherries (150 g). Fold in the almonds, pistachios, dried and pitted fresh cherries in the heavy cream.
step 9
Add the cream mixture to the meringue and with a rubber spatula, gently fold it in until completely combined.
step 9 Add the cream mixture to the meringue and with a rubber spatula, gently fold it in until completely combined.
step 10
Transfer the mixture to a freezer safe container. Cover and freeze until firm.
step 10 Transfer the mixture to a freezer safe container. Cover and freeze until firm.
step 11
Serve and enjoy!
step 11 Serve and enjoy!
0 Saved
top
Version v3.130.2