Honey Nougat Ice Cream

This delicious honey ice cream made with almonds and pistachios has a flavour reminiscent of nougat.

When making honey ice cream it is best to use a mild honey as otherwise the honey will overpower the delicate flavour of the ice cream. Honeys that would be suitable include wildflower, blackberry, sun-flower, butterfly weed and orange blossom honey.


1/2 cup honey
1/4 cup sugar
1/4 cup water
1 large egg white
pinch of salt

1 cup whipping cream
1/2 cup slivered almonds, dry roasted and chopped
1/4 cup unsalted pistachios, chopped



Combine the honey, sugar and water in a saucepan over medium heat and stir continuosly until the sugar dissolves. When the sugar has dissolved Increase the heat and boil, without stirring for 1 minute.

Meanwhile, using an electric mixer, beat the egg white with a pinch of salt in a medium bowl until soft peaks form.

Gradually pour hot syrup over the egg white mixture, beating constantly. Continue beating meringue until very stiff, about 4 minutes. Let stand until cool, about 10 minutes.

Beat cream in large bowl until soft peaks form. Fold into honey meringue. Fold in chopped nuts.

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