Nougat ice-cream Bûche de Noël

Nougat ice cream Buche de Noel

Ingredients (Serves 6)

  • 130 ml full fat crème fraîche
  • 2 egg whites
  • 50g honey
  • 20g sugar
  • 25g chopped almonds with the skin removed
  • 15g chopped plain pistachio
  • 100g assorted, chopped candied fruits (orange, pear, figs...)
  • 1 pinch of salt


Preparation 25 min - Freezing time overnight

  • Place the almonds and pistachios in a dry pan.
  • When they start to become golden, add the sugar and cook until caramelised. Then set aside.
  • Warm up the honey. Beat the egg whites until very firm, then add the boiling honey and continue beating until glossy meringue.
  • Place the almonds and pistachios on a chopping board and coarsely crush with a rolling pin. Then sprinkle over the meringue and add the candied fruits.
  • Beat the cream until firm and add to the meringue. Pour this mixture into a non-stick or silicon lightly grease 7.5 cm x 28 cm loaf tin and freeze overnight.