Nougat Honey Swirl Ice Cream

Name: Nougat Honey Swirl Ice Cream
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 8 servings
Cuisine: European
Ingredients: 2 tablespoons (30 g) unsalted butter, plus more for greasing the pan; ¾ cup (255 g) honey; ½ cup (170 g) light corn syrup; 1 large (30 g) large egg white, room temperature; ½ teaspoon (2½ ml) vanilla extract; ¾ cup (100 g) sliced raw almonds, lightly toasted; ¼ teaspoon (1½ g) fine sea salt; 2 cups (480 ml) heavy cream, chilled; 1 cup (240 ml) whole milk, chilled; ⅓ cup (110 g) honey; 4 large (80 g) large egg yolks, room temperature; 1 teaspoon (5 ml) vanilla extract; ¼ cup (85 g) honey, warmed slightly

From the MyKitchenBank Kitchen

A luxurious churned ice cream with a delicate honey-sweetened custard base, studded with shards of homemade nougat and ribboned with warm honey swirl. The nougat provides a chewy, slightly nutty crunch against the smooth, silky ice cream, while the honey adds floral notes and extra richness. Makes the perfect European-style frozen dessert.

Prep: 40 min
Cook: 12 min
Wait: 8 hr
Total: 8 hr 52 min
Makes: About 1 quart (1 liter) ice cream, 8 servings

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Ingredients

8 servings

For the nougat
2 tablespoons (30 g) unsalted butter, plus more for greasing the pan
¾ cup (255 g) honey
½ cup (170 g) light corn syrup
1 large (30 g) large egg white, room temperature
½ teaspoon (2.5 ml) vanilla extract
¾ cup (100 g) sliced raw almonds, lightly toasted
¼ teaspoon (1.5 g) fine sea salt
For the ice cream
2 cups (480 ml) heavy cream, chilled
1 cup (240 ml) whole milk, chilled
⅓ cup (110 g) honey
4 large (80 g) large egg yolks, room temperature
1 teaspoon (5 ml) vanilla extract
For swirling
¼ cup (85 g) honey, warmed slightly

Equipment (10)

Heavy-bottomed saucepan (2-quart / 2-liter)
Instant-read thermometer
Whisk
Fine-mesh strainer
Medium mixing bowl
Ice cream maker (1.5-quart / 1.5-liter capacity)
Chilled metal mixing bowl
Candy/deep-fry thermometer (for nougat)
9×13-inch (23×33 cm) parchment-lined baking pan (for nougat)
Offset spatula

Steps

Before you start

Chill the ice cream maker bowl for at least 24 hours before churning (check your machine's instructions)
Chill a metal mixing bowl and whisk in the freezer for 15 minutes before whisking the egg yolks and honey
Have an ice cream maker ready to use
Make the nougat at least 4 hours ahead or the day before so it's completely set and ready to break into shards

1
Make the nougat baseOven 260°F / 125°C
- Lightly butter a 9×13-inch (23×33 cm) baking pan and line with parchment paper, leaving an overhang on two sides.
- In a heavy-bottomed 2-quart saucepan, combine honey and corn syrup.
- Set a candy/deep-fry thermometer on the pan and heat over medium to 260°F (127°C), about 8–10 minutes.
- Stir occasionally with a wooden spoon to ensure even heating, but don't stir constantly once the mixture reaches 240°F (116°C).
- Meanwhile, whisk the egg white in a very clean bowl until stiff peaks form.
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Ready when: Honey-syrup mixture reaches 260°F (127°C) and is pale amber
Tip: A candy thermometer is essential here; this temperature ensures the nougat sets properly but stays chewy, not brittle.
2
Whip the nougat
- When the honey mixture reaches temperature, remove from heat and cool for 30 seconds.
- While whisking the stiff egg white, pour the hot honey-syrup mixture in a thin, steady stream.
- This requires two people or careful one-handed work.
- Continue whisking on high speed for 3–4 minutes until the mixture is thick, pale, and forms stiff ribbons when you lift the whisk.
- Add vanilla extract and salt, then fold in the toasted almonds with a spatula in two additions.
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Ready when: Mixture is stiff and pale, holding firm peaks; almonds are evenly distributed
Tip: Work quickly once the honey mixture is added; the nougat will begin to set as it cools. If the mixture becomes too stiff to fold, you can microwave it for 10 seconds to loosen it slightly.
3
Set the nougat
- Working quickly with a buttered or oiled offset spatula, spread the nougat into the prepared pan in an even ¾-inch-thick (2 cm) layer.
- Press down gently to compress.
- If the nougat sticks to your spatula, dip it in hot water and wipe dry.
- Fold the parchment overhang over the top, then let the nougat set at room temperature for at least 4 hours, or cover and refrigerate overnight.
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Ready when: Nougat is firm and no longer sticky to the touch; it should snap when broken
Tip: Humidity is the enemy of nougat; avoid making it on a very humid day. If your nougat becomes sticky, refrigerate it before breaking it into shards.
4
Break the nougat
- Once set, remove the nougat from the pan using the parchment overhang.
- Break it into ½-inch (1.3 cm) shards using your hands or a knife; smaller pieces are easier to distribute in the ice cream.
- Set aside in an airtight container until ready to churn the ice cream.
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Ready when: Nougat is broken into ½-inch pieces
Tip: Keep a little nougat dust that accumulates during breaking; you can sprinkle it on top when serving for extra flavor.
5
Heat the custard baseOven 180°F / 80°C
- In a heavy-bottomed 2-quart saucepan, combine the chilled whole milk with 0.75 cup (180 ml) of the heavy cream.
- Heat over medium, stirring occasionally, until steaming and reaching 180°F (82°C), about 6–7 minutes.
- Do not boil.
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Ready when: Cream-milk mixture steams and reaches 180°F (82°C)
Tip: Heat the mixture slowly; if it boils, you risk scrambling the eggs in the next step.
6
Temper the egg yolks
- While the milk heats, whisk the room-temperature egg yolks with honey in a chilled metal bowl until pale and slightly thickened, about 2 minutes.
- Slowly pour about ½ cup (120 ml) of the hot milk mixture into the yolks while whisking constantly; this tempers the yolks and prevents them from scrambling.
- Continue whisking.
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Ready when: Egg yolks are pale and slightly thickened; tempered mixture is smooth
Tip: Add the hot milk very slowly at first, whisking constantly, to gradually raise the yolk temperature. If you rush, the eggs may curdle.
7
Finish the custardOven 170°F / 75°C
- Pour the tempered yolk mixture back into the saucepan with the remaining hot milk, whisking constantly.
- Place the pan back over medium heat and stir constantly with a wooden spoon for 3–5 minutes until the mixture reaches 170°F (77°C) and coats the back of a spoon.
- A finger drawn across the coated spoon should leave a track.
- Do not let the mixture boil.
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Ready when: Custard reaches 170°F (77°C) and coats the back of a spoon; a finger track is visible
Tip: Stir constantly to avoid a cooked egg flavor at the bottom of the pan. Use an instant-read thermometer to hit the exact temperature for food safety and a silky texture.
8
Strain and cool the custard
- Remove from heat.
- Pour the custard through a fine-mesh strainer into a clean medium bowl to remove any cooked egg bits.
- Stir in the remaining 1.25 cups (300 ml) heavy cream and the vanilla extract.
- Place the bowl over an ice bath (a larger bowl filled with ice and water) and stir occasionally for 10–15 minutes until the custard cools to 40°F (4°C).
- You can also chill it in the refrigerator for at least 2 hours or overnight.
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Ready when: Custard reaches 40°F (4°C) and is smooth and homogeneous
Tip: Cold custard churns faster and creates better texture. If you chill overnight, give it a stir before churning to ensure even temperature.
9
Churn the ice cream
- Pour the cold custard into your chilled ice cream maker and churn according to the manufacturer's instructions, usually 25–35 minutes, until the mixture is thick but still soft.
- As you near the end of churning, toss in about three-quarters of the nougat shards, stirring gently with a spoon to distribute evenly.
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Ready when: Churned ice cream is thick and holds a soft peak; nougat shards are distributed throughout
Tip: Add the nougat in the final 2–3 minutes of churning so it doesn't get broken down by the paddle. Don't overfill your machine; most makers shouldn't exceed two-thirds capacity.
10
Layer and swirl the ice cream
- Transfer half the churned ice cream to a chilled 1.5-quart (1.5-liter) freezer-safe container.
- Drizzle with about 2 tablespoons of the warmed honey, then top with the remaining ice cream.
- Drizzle the remaining 2 tablespoons honey over the top.
- Using a thin knife or wooden skewer, swirl the honey through the ice cream in a figure-eight or marbled pattern, without over-mixing.
- Sprinkle the reserved nougat shards and any nougat dust on top.
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Ready when: Ice cream is marbled with honey and studded with nougat shards
Tip: Work quickly so the ice cream doesn't melt. Use a knife dipped in hot water and wiped clean for cleaner swirls.
11
Freeze until firm
- Cover the container and freeze for at least 4 hours until the ice cream is firm enough to scoop, ideally overnight.
- The ice cream is best served after freezing for 6–8 hours.
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Ready when: Ice cream is firm and holds its shape when scooped
Tip: Let the ice cream soften at room temperature for 5 minutes before scooping for the best texture and presentation.

Good to know

Tips

Make the nougat on a dry day with low humidity. High moisture will prevent the nougat from setting properly and may cause it to become sticky or weep sugar liquid.
The egg custard must reach exactly 170°F (77°C) for food safety; use an instant-read thermometer and stir constantly to avoid hot spots.
Chill everything—the mixing bowl, whisk, custard, and ice cream maker—for the smoothest, creamiest texture. A warm start will produce grainy ice cream.
If you don't have an ice cream maker, freeze the custard in a shallow pan, stirring every 30 minutes for 3–4 hours until it reaches a soft-serve consistency, then add the nougat and swirl with honey before final freezing. The texture will be icy rather than creamy, but it will still taste delicious.

Make ahead

Make the nougat 1 day ahead so it's completely set. Make the custard base up to 2 days ahead and refrigerate in an airtight container. Churn the ice cream and freeze for up to 2 weeks before serving.

Storage & reheating

Room temperature: N/A. Freezer: Store in an airtight container for up to 3 weeks. Let the ice cream soften at room temperature for 5 minutes before scooping. If it becomes hard and icy, blend briefly in a food processor or let it soften for 10 minutes before serving.

Substitutions

sliced raw almonds → Sliced raw hazelnuts, pistachios, or a mix of unsalted nuts. Toast nuts lightly before adding to nougat to enhance their flavor. Avoid using very finely ground nuts, as they will break down during churning.
honey → Light agave syrup or maple syrup (use the same amount). Each sweetener will bring its own subtle flavor; agave is nearly flavorless, while maple adds earthiness. Use pure maple syrup, not pancake syrup.
light corn syrup → Glucose syrup or light honey (increase honey to 1 cup and omit this ingredient). Corn syrup prevents crystallization; substitutes may require slightly different cooking time. Monitor the thermometer closely.
vanilla extract → Vanilla bean paste (use 0.25 teaspoon) or omit for a pure honey flavor. Vanilla bean paste offers a more luxurious, speckled appearance and deeper vanilla flavor. If omitting, the honey becomes the sole flavor focus.