Cherry Nougat Crunch Ice Cream

Recipe

11 INGREDIENTS • 11 STEPS • 1HR 10MINS

Cherry Nougat Crunch Ice Cream

4

2 ratings

A no churn ice cream that's eyes rolling back in your head delicious!

Cherry Nougat Crunch Ice Cream

Save

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

1 cup

Dried Cherry

3/4 cup

Amaretto

2

Eggs, separated

egg whites only

1/3 cup

1/2 cup

Granulated Sugar

1/4 cup

Water

1 1/2 cups

Heavy Cream

1/2 tsp

Almond Extract

1/2 cup

Salted Almonds, chopped

1/2 cup

Salted Pistachios, chopped

1 cup

Cherry, quartered, pitted

Nutrition Per Serving

VIEW ALL

Calories

470

Fat

27.0 g

Protein

5.8 g

Carbs

53.4 g

Cherry Nougat Crunch Ice Cream

Save

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 (1/4 cup). 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 (1/4 cup). 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 (1/2 tsp).

step 6 In a separate bowl, beat the Heavy Cream (1 1/2 cups) and Almond Extract (1/2 tsp).

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!

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