Scoop Kitchen
Honey Nougat (Torrone) Gelato
Creamy honey gelato studded with chewy white almond nougat and toasted almonds. The Italian Christmas candy torrone, in a scoop.
- Hands-on
- 23 min
- Cooling
- 1 h
- Freeze
- 24 h
- Program
- Gelato
- Makes
- 4 servings6 servings
Good forChristmas
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 138 g), estimated
Whole tubpint: 1080 kcal, 20 g protein1620 kcal, 30 g protein (709 ml24 oz). Contains: Milk, Egg, Tree nuts.
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
453 of 473 ml679 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
Mix-ins go in at the end, after spinning, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Whisk 40 g caster or granulated sugar45 ml caster or granulated sugar3 tbsp granulated sugar60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar, 1½ tbsp cornflour1½ tbsp cornflour1½ tbsp cornstarch2 tbsp cornflour2 tbsp cornflour2 tbsp cornstarch and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a saucepan.
- Whisk in 310 ml whole milk310 ml whole milk1⅓ cups whole milk465 ml whole milk470 ml whole milk2 cups whole milk a little at a time until smooth, then add 80 ml whipping cream80 ml whipping cream⅓ cup heavy cream120 ml whipping cream120 ml whipping cream½ cup heavy cream and 2 tbsp honey2 tbsp honey2 tbsp honey3 tbsp honey3 tbsp honey3 tbsp honey.
- Cook over medium heat, whisking all the time, until it bubbles and thickens slightly, 5 to 7 minutes. Keep whisking for 1 more minute.
- Pour into the tubpint, cool to room temperature, then put the lid on.
- Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
- About 15 minutes before you spin, put the chopped nougat and almonds in the freezer, so the nougat does not clump.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
- If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g soft almond nougat40 g soft almond nougat1½ oz soft almond nougat60 g soft almond nougat60 g soft almond nougat2 oz soft almond nougat and 20 g almonds2½ tbsp almonds2½ tbsp almonds30 g almonds55 ml almonds3½ tbsp almonds, then run Mix-in.
To serve: Serve with a few pieces of torrone and toasted almonds on the side.
My notes
Tips
- Use white almond nougat (torrone). Soft torrone stays chewy; hard torrone stays crunchy, so chop it small. Check the label: nougat contains egg white and nuts, and the wafer paper can contain gluten.
- A strong honey, like chestnut, heather or forest honey, gives a deeper flavor that stands up to the nougat.
- Leftovers keep for a week. The nougat firms up in the freezer, so let the tubpint stand for 5 minutes before you run the program again.
Why it works
Honey sweetens and keeps the gelato soft, because its fructose lowers the freezing point more than table sugar does. Nougat is mostly sugar and nuts, so the pieces stay chewy instead of freezing hard.
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