Strawberry and nougat ice cream

Enjoyable Strawberry and nougat ice cream Recipe

It’s a show stopper! This strawberry and nougat ice-cream would not be out of place at even the finest of restaurants.
Strawberry and nougat ice cream
Prep Time : 10:45 | Cook Time : 0:35 | Total Time : 11:20 | Serving : 8 person.


  • 3 egg whites, at room temperature

  • 55g (1/4 cup) caster sugar

  • 2 tablespoons honey

  • 2 tablespoons liquid glucose

  • 330ml (1 1/3 cups) thickened cream, whipped

Strawberry sauce

  • 250g fresh strawberries, hulled, finely chopped

  • 2 tablespoons liquid glucose

  • 1 tablespoon caster sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon water


  • 55g (1/3 cup) pistachios, toasted

  • 70g (1/3 cup) caster sugar

  • 80ml (1/3 cup) water


  • Step 1

    Grease a 7cm-deep, 8.5 x 22.5cm (base measurement) loaf pan. Line with plastic wrap, allowing sides to overhang. Line a baking tray with baking paper.

  • Step 2

    For sauce, place all ingredients except water in a saucepan over medium-low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to a simmer. Simmer, stirring occasionally, for 8-10 minutes or until thickened slightly. Transfer to a bowl. Cool. Reserve 80ml (1/3 cup) sauce.

  • Step 3

    For praline, spread pistachios, close together, over prepared tray. Stir sugar and water in a saucepan over medium-low heat for 2-3 minutes or until dissolved. Bring to the boil. Cook, without stirring, brushing down the side occasionally with a wet pastry brush, for 19-20 minutes or until golden. Quickly pour over pistachios. Cool. Break into shards. Finely chop half of praline. Reserve remaining shards.

  • Step 4

    Meanwhile, use electric beaters with whisk attachment to whisk egg whites in a bowl until firm peaks form. Place sugar, honey and glucose in a saucepan over low heat. Cook, stirring constantly, for 4 minutes or until sugar almost dissolves. Bring to a simmer. Simmer, without stirring, until mixture reaches 120C on a sugar thermometer (about 3 minutes). With motor running, slowly add hot syrup to egg white, whisking constantly, until combined. Whisk for 6 minutes or until very thick and bowl is warm to touch. Stand at room temperature for 2 minutes. Use a spatula to fold cream and chopped praline into egg white mixture. Gently ripple in the sauce. Pour into prepared pan. Smooth surface. Cover with plastic wrap. Place in freezer for 10 hours or until firm.

  • Step 5

    To serve, process reserved sauce and water in a food processor until smooth. Slice ice-cream. Drizzle with sauce. Top with reserved praline.

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