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Honey Ice Cream with Almond Nougatine (Wolfgang Puck) Recipe

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Honey Ice Cream with Almond Nougatine (Wolfgang Puck)
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Ingredients
15
Count
Nutrition
4171
Calories
Total time
105
Minutes
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Ingredients:

  • 2 cups heavy cream
  • 1 cup milk
  • 1/2 to 3/4 cup honey
  • almond nougatine, recipe follows
  • sesame seed cups, recipe follows
  • 1/2 cup sugar
  • 1 1/4 cups sesame seeds
  • 3/4 cup sugar
  • 3/4 cup (4 to 5) egg whites
  • 1 tbsp sifted all-purpose flour
  • 1/2 tsp sesame oil (optional)

Directions:

  1. In a large, heavy saucepan, bring the cream and milk to a boil.
  2. In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon.
  3. Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain.
  4. Freeze in an ice cream maker according to manufacturer's instructions. Just before the ice cream is completely set, stir in the Almond Nougatine, and continue to churn for a few minutes longer. Serve in a Sesame Seed Cup.
  5. Almond Nougatine:
  6. Brush a small baking sheet with vegetable oil and set aside.
  7. In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color. Stir in the almonds and cook for 1 to 2 minutes longer. Pour out onto the prepared pan in a very thin layer and let harden. Cool.
  8. When completely set, scrape the nougatine onto a chopping board with a heavy spatula. Cut or chop into small bits. Store in an airtight container until ready to use.
  9. Sesame Seed Cups:
  10. In a medium bowl, whisk together all of the ingredients, except the milk, until well combined. Let rest at least 30 minutes, up to overnight, refrigerated and covered.
  11. Preheat the oven to 350 degrees F.
  12. Using a 2-tablespoon measure, spoon some of the batter onto a non-stick baking sheet. Dip a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle, about 6 to 8 inches in diameter. (The milk will prevent the sugar from sticking to the fork.) You should be able to make 2 to 3 circles on an 11 by 15-inch baking sheet, spaced about 2 1/2 inches apart.
  13. Bake 8 to 10 minutes, until golden brown. Remove the pan from the oven and immediately shape over a 2 1/2-to-3-inch bowl or mold, forming a free form cup. Let harden. You may want to start by making 1 or 2 at a time, the cookie crisps very quickly and can crack.
  14. Yield: 10 to 12 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4171.32 Kcal (17464 kJ)
Calories from fat 2326.65 Kcal
% Daily Value*
Total Fat 258.52g 398%
Cholesterol 1080.01mg 360%
Sodium 531.85mg 22%
Potassium 2148.59mg 46%
Total Carbs 430.43g 143%
Sugars 370.38g 1482%
Dietary Fiber 26.39g 106%
Protein 80.63g 161%
Vitamin C 4.9mg 8%
Vitamin A 0.4mg 14%
Iron 32mg 178%
Calcium 2450.1mg 245%
Amount Per 100 g
Calories 306.11 Kcal (1282 kJ)
Calories from fat 170.74 Kcal
% Daily Value*
Total Fat 18.97g 398%
Cholesterol 79.26mg 360%
Sodium 39.03mg 22%
Potassium 157.67mg 46%
Total Carbs 31.59g 143%
Sugars 27.18g 1482%
Dietary Fiber 1.94g 106%
Protein 5.92g 161%
Vitamin C 0.4mg 8%
Iron 2.3mg 178%
Calcium 179.8mg 245%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 104.2
    Points
  • 118
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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