Glace au Nougat

Nougat Ice-Cream

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

In the chapter entitled ‘Treasures’ in the Alice B. Toklas Cook Book there is a recipe for nougat ice-cream which uses honey instead of sugar, and very good it is too. This recipe grew from that idea. However my favourite nougat contains candied fruit and angelica as well as nuts and I wanted to make the ice-cream nougat-white. Incidentally, when buying nougat look at the back of the shelf for the freshest; for the best flavour, nougat should give slightly under thumb pressure – unless you enjoy that other teeth-pulling stuff.


  • 2 egg whites
  • 115 g(4 oz) vanilla-flavoured sugar
  • 275 ml(½ pt) double cream
  • 1–2 tablespoons orange-flower water
  • 30 g(1 oz) split, toasted almonds, slivered
  • 30 g(1 oz) blanched pistachio nuts, chopped
  • 30 g(1 oz) angelica, slivered
  • 30–55 g(1–2 oz) French candied fruits, chopped (or undyed glacé cherries and pineapple)


Whisk the egg whites with the sugar in a bowl over simmering water until the mixture stands in peaks. Remove from the heat, stand the bowl in cold water and continue whisking for 3–4 minutes until the cooked meringue is cool.

Whisk the cream until stiff, flavour to taste with the orange-flower water and fold in the almonds, pistachios, angelica and candied fruits.

Fold in the meringue mixture and turn into a bowl or plastic box. Cover and freeze until firm. Thaw in a refrigerator for 1–2 hours before turning out on to a serving dish.