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🍰 Blueberry Ice Cream with Nougat

471 kcal · 30 min · 4 servings

Ingredients

• blueberries, frozen 400 g
• sugar 210 g
• torrone 100 g
• whipping cream 400 g
• eggs 4 pcs.
• cinnamon 1 tsp
• crème fraîche 200 g
• almonds, whole 50 g
• mint, fresh 10 g

Instructions

1. 1. Let 300 g blueberries thaw slightly.
2. 2. Puree the berries in a tall container with 60 g sugar.
3. 3. Cut the torrone (Italian nougat) into small cubes.
4. 4. Line a loaf pan with cling film.
5. 5. Let the film overlap at the edges.
6. 6. Whip cream in a tall container with a hand mixer and whisk until stiff.
7. 7. Bring about 500 ml of water to a boil in a pot.
8. 8. Separate the eggs.
9. 9. Use the egg whites for something else.
10. 10. Place egg yolks, cinnamon, and 130 g sugar in a bowl.
11. 11. Whisk the mixture over the hot water bath for about 5 minutes until foamy.
12. 12. Whisk until the mixture reaches a thick, creamy consistency.
13. 13. Remove the bowl from the water bath.
14. 14. Stir in the crème fraîche.
15. 15. Place half of the egg-cinnamon mixture in another bowl.
16. 16. Divide the whipped cream evenly between the two bowls.
17. 17. Fold in the cream carefully.
18. 18. Place the blueberry puree in one bowl.
19. 19. Mix the mass well.
20. 20. Add the torrone to the other bowl.
21. 21. Fill the blueberry mixture into the loaf pan.
22. 22. Place the white torrone mixture on top.
23. 23. Draw a light spiral pattern into it with a fork from top to bottom.
24. 24. Cover the blueberry parfait completely with the overlapping cling film.
25. 25. Freeze the parfait for about 8 hours or overnight.
26. 26. Heat a pan to high temperature before serving.
27. 27. Roast almonds for about 2 minutes until golden brown.
28. 28. Sprinkle the almonds with 2 tbsp sugar.
29. 29. Caramelize the almonds for about 1 minute.
30. 30. Let the almonds cool on baking paper.
31. 31. Chop the caramelized almonds coarsely.
32. 32. Wash the mint.
33. 33. Shake the mint dry.
34. 34. Pluck the mint leaves from the stems.
35. 35. Let the remaining frozen blueberries thaw slightly.
36. 36. Release the blueberry parfait from the pan.
37. 37. Remove the cling film.
38. 38. Slice the parfait.
39. 39. Halve the slices diagonally as desired.
40. 40. Arrange the slices with the frozen blueberries.
41. 41. Garnish with mint.
42. 42. Sprinkle with the caramelized almonds.
43. 43. Enjoy your meal!

Nutrition per serving

• kcal: 471
• Protein: 7 g · Fett/Fat: 31 g · Carbs: 38 g