Difficulty
Beginner
Servings
1
Prep Time
20 min
Cooking Time
10 min
Ingredients
90 g Inverted Sugar
40 g Sugar
25 g Skimmed milk powder
400 g Whole fat milk
55 g Cream 35% fat
20 g Egg yolk
5 g Stabilizer
50 g Dextrose
120 g Nougat paste
50 g Honey
160 g Water
40 g Sugar
25 g Skimmed milk powder
400 g Whole fat milk
55 g Cream 35% fat
20 g Egg yolk
5 g Stabilizer
50 g Dextrose
120 g Nougat paste
50 g Honey
160 g Water
Elaboration
In a saucepan, combine milk, cream, water, egg yolks, honey and inverted sugar. Heat over medium heat until it reaches 40 ºC. In a separate bowl, whisk together sugar, skimmed milk powder, dextrose and stabilizer. Gradually add the dry ingredients to the heated liquids. Continue heating the mixture, while stirring constantly, until it reaches 85 ºC. Immediately remove the saucepan from the heat, add the nougat paste and blend it until smooth. Cool the mixture to 4 ºC. Refrigerate overnight or for at least 8 hours. Pour the mixture through a sieve into an ice cream machine.