Nougat Ice Cream with Apricot Compote

📝 Ingredients:

• 🍯 300 g sugar
• 🍯 60 g liquid honey
• 🥚 3 egg whites
• 🥛 50 cl cold heavy cream
• 🍬 100 g candied fruits, diced
• 🟢 80 g pistachios
• 🌰 80 g blanched almonds
• 🍑 1 kg apricots, pitted and halved
• 🌿 1 cinnamon stick
• 🌸 1 vanilla pod

📋 Directions:

1. 🍯 Prepare the Syrup: Combine honey, 100 g of sugar, and 3 tablespoons of water in a saucepan. Bring to a boil and cook for about 5 minutes until a drop of syrup forms a ball when submerged in ice water.
2. 🥚 Make the Meringue: Whip the egg whites into firm peaks. Gradually drizzle the hot syrup into the egg whites while continuously whisking until the mixture cools.
3. 🥛 Incorporate Ingredients: Whip the cold heavy cream into stiff peaks. Gently fold the whipped cream, candied fruits, pistachios, and almonds into the meringue.
4. ❄️ Freeze: Line six individual molds with plastic wrap. Fill them with the nougat mixture, cover, and freeze for at least 4 hours.
5. 🍑 Cook the Apricots: In a saucepan, cook the apricots with the remaining sugar, cinnamon stick, and scraped vanilla pod over low heat for 15 minutes, stirring often. Let the compote cool completely and refrigerate until serving.
6. 🍦 Serve: Unmold the nougat ice cream and serve immediately with a generous spoonful of chilled apricot compote.

📊 Nutritional Information:

• ⏰ Prep Time: 30 minutes
• 🔥 Cooking Time: 20 minutes
• ⏳ Total Time: 4 hours 50 minutes (including freezing time)
• 🔥 Kcal: High-calorie
• 🍽️ Servings: 4 servings

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