Honey Nougat Ice Cream Provençal

Nougat is a confection that found its beginnings in a whole host of Mediterranean civilizations. Each version has its own special elements based on the agriculture of the area. In France, nougat blossomed in the late 18th century with the production of almonds in the city of Montélimar in Provence. The nougat you find there today gleams with the essential ingredients of the region.

This ice cream is based on the idea of the nougat of Provence. Honey is the predominant flavor, with back notes of orange and lavender and a bite of almonds and pistachios. For me, these are some of the quintessential flavors of early spring.



Bench notes:
- Use a good quality honey, but be sure it is mild enough to allow the subtlety of the other flavors to co-mingle.
- Since lavender is also a common ingredient in bath and beauty products, make sure you purchase lavender that has been grown specifically for cooking. It may be labeled "culinary lavender" or "food grade."
- I chilled the ice cream base overnight to let the flavors bloom and harmonize.


Honey Nougat Ice Cream Provençal

2 C cream
1/4 C honey
1 t lavender
5 yolks
2 T sugar
1 C milk
1 1/2 t orange flower water
zest of half an orange
1/4 C sliced almonds, lightly toasted
3 T pistachios, coarsely chopped

Bring the cream, honey and lavender to a simmer. Take off the heat, cover and steep for about 30 minutes or until it has the desired strength, tasting along the way.

Strain and reheat the cream to a simmer. Whisk together the yolks and sugar until thoroughly blended. Add a bit of the warm cream and whisk to temper the ingredients. Add the remaining cream and whisk. Return the mixture to the stove on medium low heat. Cook, stirring constantly with a wooden spoon until the custard coats the back of the spoon and a finger traced through it leaves a clean track. Strain the mixture immediately into the cup of milk. Add the orange flower water and orange zest and stir to combine. Cool. Put custard in an airtight container and refrigerate until thoroughly chilled.

Freeze according to your machine’s directions. Fold in the nuts, then pour the ice cream into a clean airtight container. Press a piece of plastic wrap into the surface of the ice cream, cover and place in your freezer to firm up a bit.