John Myers
Caramel Nougat Brittle Ice Cream
The perfect caramel nougat brittle ice cream recipe with a picture and simple step-by-step instructions.
- 50 g Nougat
- 250 g Caramel cream
- 250 ml Cream
- 200 ml Vanilla yogurt
- 2 Egg yolk
- 50 g Brittle
- Grate the nougat with a coarse grater and then pre-freeze for 30 minutes – whip the cream – separate the eggs – prepare and weigh all other ingredients
- Vigorously puree the egg yolks, yoghurt and caramel cream in a mixing beaker with the blender – then add this caramel mixture to the whipped cream and mix thoroughly
- Now fill the whole thing into the ice cream machine – after approx. When the ice cream starts to get thick, add the frozen nougat graters and the brittle – leave to freeze in the ice cream machine for another 20 to 30 minutes until the desired firmness is there – then immediately take a taste in a stanitzel and enjoy – fill the rest into small portions and freeze until ready to use
tip
- If the ice cream is frozen at minus 20 degrees then of course it is not as creamy as it should be … so always take it out at least 30 – 40 minutes before serving and “temporarily store” in the refrigerator until consumption … like this the table is then perfectly creamy without it melting too early
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