11 INGREDIENTS • 11 STEPS • 1HR 10MINS

Cherry Nougat Crunch Ice Cream

Name: Cherry Nougat Crunch Ice Cream
Total time: PT4200.0S
Yield: 8
Ingredients: 1 cup Dried Cherry; 3/4 cup Amaretto; 2 Egg; 1/3 cup Honey; 1/2 cup Granulated Sugar; 1/4 cup Water; 1 1/2 cup Heavy Cream; 1/2 teaspoon Almond Extract; 1/2 cup Salted Almonds; 1/2 cup Salted Pistachios; 1 cup Cherry

Recipe

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

1 cup

Dried Cherry

3/4 cup

Amaretto

2

Eggs, separated

egg whites only

1/3 cup

Honey

1/2 cup

Granulated Sugar

4 Tbsp

Water

1 1/2 cups

Heavy Cream

as needed

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

Love This Recipe?

Add to plan

Cherry Nougat Crunch Ice Cream

Save

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 2

Strain the cherries and set aside.

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 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.