Nougat ice cream (pistachio & rapsberry)

A new idea for an ice cream dessert without an ice cream maker or oven! for this iced nougat you will only need a thermometer and an electric mixer to be able to treat yourself after a few minutes of preparation 😊 I made it in pistachio/raspberry version, but you can put the nuts of your choice and replace the raspberry coulis by another fruit or caramel, chocolate; some ideas to inspire you: pistachio/ apricot coulis, hazelnut/caramel, almond/dark chocolate, pecan/milk chocolate, hazelnut/passionfruit, almond/blueberry...
 
 
 
 Prep time : 30 minutes + time in the freezer
 For a 25 to 30cm cake mold :

 

Italian meringue :

 60g egg whites
 40g water
 150g sugar
 
 Prepare a syrup with water and sugar.
 
 
 
 When the syrup reaches 110°C, start whipping the egg whites.
 
 
 
 When it reaches 121°C, pour it over the whites, which should be frothy but not firm. Whip at maximum speed until the meringue is smooth, glossy and cooled.
 
 
 
 

The whipped cream :

 500g 35% fat liquide cream
 
 Whip the liquid cream into a whipped cream.
 
 
 
 

The iced nougat :

 200g pistachios 
 Raspberry coulis + fresh raspberries
 
 Mix the Italian meringue and whipped cream, then add the pistachios.
 
 
 
 
 Pour the mixture into a cake tin lined with cling film and place in the freezer.
 
 
 
 When the iced nougat is set, unmould it, then serve it with a raspberry coulis and fresh raspberries. Enjoy!