This honey nougat ice cream recipe takes rich honey ice cream and turns it into something fantastic with the addition of Montelimar-style nougat. Versions of this popular, artisanal ice cream flavor are widely available at glaciers throughout Provence.
Cook Time: 5 minutes
Chilling and freezing: 2 hours, 30 minutes
Total Time: 2 hours, 35 minutes
- 2 vanilla beans
- 2 cups heavy cream (whipping cream)
- 1 cup whole or 2% milk
- 1/2 cup honey
- 1 cup chopped white nougat
Cut the vanilla beans in half lengthwise, and scrape out the seeds. Add both the seeds and the vanilla beans to a saucepan, along with the heavy cream, milk, and honey. Stirring occasionally, bring the vanilla cream mixture to steaming over low-medium heat.
Check to see that the honey is completely dissolved and then remove the pan from the heat. Remove the vanilla beans (pods) from the cream and discard them. Chill the mixture for 2 hours and then freeze it in an ice cream maker according to the manufacturer’s instructions. Add the chopped white nougat just as the mixture is beginning to thicken and freeze.
This honey nougat ice cream recipe makes 6 to 8 servings.