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Nougat Ice Cream
- Serves
6 to 8
- Difficulty
Easy
Published 1986
I usually do not like ice cream with pieces of anything in it, let alone soggy nuts, but this ice cream from The Alice B. Toklas Cook Book reminds me of Morocco, hashish, the early days at Chez Panisse, and all other things exotic—and the almonds stay crisp. If you like orange-flower water, you will love the ice cream.
Ingredients
¼ cup ½ cup ½ cup
Method
Heat the oven to 250°F.
Blanch and peel the pistachios, then dry them in the
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