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Cherry Nougat Crunch Ice Cream
Recipe

11 INGREDIENTS • 11 STEPS • 1HR 10MINS

Cherry Nougat Crunch Ice Cream

4.0
2 ratings
A no churn ice cream that's eyes rolling back in your head delicious!
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Cherry Nougat Crunch Ice Cream
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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
A no churn ice cream that's eyes rolling back in your head delicious!
1HR 10MINS
Total Time
$1.58
Cost Per Serving
Ingredients
Servings
8
us / metric
Dried Cherry
1 cup
Dried Cherry
Amaretto
3/4 cup
Amaretto
Egg
2
Eggs, separated
egg whites only
Honey
1/3 cup
Water
4 Tbsp
Water
Heavy Cream
1 1/2 cups
Heavy Cream
Almond Extract
as needed
Almond Extract
Salted Almonds
1/2 cup
Salted Almonds, chopped
Salted Pistachios
1/2 cup
Salted Pistachios, chopped
Cherry
1 cup
Cherry, quartered, pitted
Nutrition Per Serving
VIEW ALL
Calories
470
Fat
27.0 g
Protein
5.8 g
Carbs
53.4 g
Add to plan
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Cherry Nougat Crunch Ice Cream
Save
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 InstructionsHide images
step 1
Roughly chop the Dried Cherry (1 cup) into quarters and transfer them to a small bowl. Add the Amaretto (3/4 cup) and let sit for one hour until plumped.
step 1 Roughly chop the Dried Cherry (1 cup) into quarters and transfer them to a small bowl. Add the Amaretto (3/4 cup) 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 (1/3 cup), Granulated Sugar (1/2 cup) 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 (1/3 cup), Granulated Sugar (1/2 cup) 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 (1 1/2 cups) and Almond Extract (as needed).
step 6 In a separate bowl, beat the Heavy Cream (1 1/2 cups) and Almond Extract (as needed).
step 7
Chop the Salted Almonds (1/2 cup) and the Salted Pistachios (1/2 cup).
step 7 Chop the Salted Almonds (1/2 cup) and the Salted Pistachios (1/2 cup).
step 8
Quarter pitted Cherry (1 cup). Fold in the almonds, pistachios, dried and pitted fresh cherries in the heavy cream.
step 8 Quarter pitted Cherry (1 cup). 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!
Tags
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American
Gluten-Free
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Mother's Day
Summer
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