Salted Chocolate, Peanut and Pistachio Nougat Ice Cream

I don’t know about you, but the cooler weather always makes me crave chocolate. I am naturally a person that prefers fruit desserts over chocolate, but as soon as temperatures start to drop, all I can think about is having a piece of dark chocolate. I was writing down dessert menu ideas recently and I realized chocolate and nuts were in almost every single item that was roaming around in my head and this salted chocolate ice cream with chocolate, pistachio and peanut nougat pieces was one of them.

This nougat is a softer version than the turron I grew up eating as a child around Christmas time. It is more like the Toblerone filling, but with chunkier nuts in it. How delicious does that sound? I used acacia honey along with salted pistachios and peanuts. I made a large batch and used part of it as a mix-in for a dark chocolate ice cream. If this doesn’t satisfy your chocolate craving, I don’t know what will.

A few months ago, I had someone ask me why everything has to have the word “salted” in front to sound trendy. I disagreed. Maybe the word itself was not used as often before, but salt has always been a great compliment for caramel, chocolate and nuts. It has always been there in many recipes and formulations, but perhaps wasn’t noted in the name. So I do not think this is a trend, but a way to enhance a flavor and it will continue to be.

Chocolate Nougat

290 grams sugar
90 grams glucose
120 grams water
310 grams good-quality honey (I used acacia)
100 grams egg whites
20 grams sugar
pinch of cream of tartar
260 grams unsweetened chocolate, melted
250 grams salted and roasted pistachios
250 grams salted and roasted peanuts

It’s best to work on a marble slab but if you don’t have one, a large wood block will do. Set up a sheet of parchment paper in between two candy rulers (if available, if not it’s ok). Lightly dust the parchment with cocoa powder.

Spread the peanuts and pistachios on a sheetpan and keep warm in a 250F oven until ready to use.

Place the egg whites and the cream of tartar in the bowl of an electric mixer with the whip attachment. Start whipping the egg whites on low speed while we proceed with the rest of the ingredients.

In a medium saucepan, mix the sugar and the water until it resemble wet sand. Brush the sides of the pan with water to dissolve any sugar particles that are left. Turn on the heat and when it starts to lightly boil, add the glucose. Continue cooking the sugar on high until it reaches 155C.

At the same time, pour the honey into a small pan and boil. When it almost reaches a first boil, turn the electric mixer on high and let the egg whites get foamy and fully whipped. Continue boiling the honey until it reaches 120C. The honey will really bubble up and foam up at this point.

When the egg whites are whipped, add the 20 grams of sugar and continue whipping on high for another minute or so until it develops more body. Then, turn the machine to medium speed and slowly pour in the 120C honey from the side of the bowl. Turn the machine back to high speed and continue whipping the egg whites until the sugar syrup reaches 155C. Then turn speed back to low and pour this sugar syrup into the meringue slowly on the side of the bowl. When all the sugar has been incorporated, turn back to high speed and whip for another 5 minutes.

After the 5 minutes, turn the mixer down to low speed and add the melted unsweetened chocolate. Turn speed higher and whip for another minute or so.

Remove bowl from mixer and add the warm peanuts and pistachios. Fold with a spatula. Spread the nougat in between the candy bars on top of the parchment. Spread with an offset spatula to even it out. Let it cool a bit. Cover with another sheet of parchment or silicon mat and let it set for 24 hours.

Chocolate Nougat Ice Cream

500 ml heavy cream
250 ml whole milk
25 grams cocoa powder
150 grams sugar
5 grams sea salt
100 grams egg yolks
125 grams 70% chocolate, chopped
150 grams chocolate nougat, chopped into small pieces

Place the chopped chocolate in a large bowl and set aside.

In a medium saucepan, combine milk, cream, salt, half of the sugar and cocoa powder. Whisk and bring to a boil.

In the meantime, place the egg yolks and the other half of the sugar in a large bowl. Whisk the egg yolks and sugar together. Temper the cream mixture over the egg yolks and whisk. Return this mixture to the saucepan and cook to 82C or until it coats the back of the spoon.

Pour this custard over the chopped chocolate and whisk until it is all incorporated and melted. Strain this ice cream base through a fine sieve into a clean bowl and chill over an ice bath. Refrigerate overnight.

The following day, churn the ice cream base in the ice cream machine and when it is done, fold in the chocolate nougat pieces. Pour into container and freeze.

Note: Something I never mention about ice cream and that is very important, is to have your ice cream container (where you will store your churned ice cream) in the freezer before hand. This way, when your churned ice cream hits the container, it stays frozen. If this container were at room temperature, your ice cream would start to melt, losing the air that was incorporated during the churn.

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76 Responses to “Salted Chocolate, Peanut and Pistachio Nougat Ice Cream”

  1. Vanille says:

    Oh la la ! Pistachio and chocolate ! Everything I like ! I will have sweet dreams tonight !

  2. VeggieGirl says:

    I recently posted about a chocolate-pistachio dessert as well!! Mine was of chocolate-pistachio mini bundt cakes :-)

  3. Beauty! Thanks for the tip at the end. BTW, winter makes me crave for thick creamy soups!

    The use of cheesecloth is something I have seen only at yours and Tartlettes, and it looks so beautiful! I am buying a whole roll now:)

  4. v@le says:

    Adoro il gelato e queato deve essere favoloso! complimenti
    hello! vale

  5. Sere says:

    *drools* Aran, you are awesome!

  6. leaca says:

    That looks so good. Your photography is just gorgeous. It makes everything look so good.

  7. Every picture looks more delicious than the other!! Superb work of art!

  8. breadpitt says:

    its making my sliver dripping……….

  9. mmm…Delicious! Since I started following the vegan diet, I stopped eating that Toblerone chocolate, not only it has milk, but also eggs for the nougat!Do you think it is possible to make egg-free nougat??

  10. Aran says:

    Veggie Wedgie- There might be some vegan recipes out there that I am not aware of, but traditional nougat and turron have egg whites. It is basically a very stiff italian meringue with nuts in it. But you might be able to find something.

  11. FeeMail says:

    i’m melting away… ans this delicious photos! thank you!

  12. mmm that looks delicious! so you’re thinking of dessert menu ideas…does this mean you are going to be workining in a restaurant again??

    and speaking of nougat, i currently have tiny snickers as one of my petit fours :) yummy peanut butter flavored nougat layered with a salty peanut caramel and dipped in 55% valrhona. probably the most expensive snickers ever!

  13. Tea says:

    This is outstanding, I would never thought of making it with nougat! Is that natural light you’re using when taking photos?

  14. Aran says:

    Thank you!
    Tea- that is natural light I am using!

  15. cookworm says:

    The chocolate cravings are full force in my house, too. I’ve never made nougat before, perhaps this is the year to try it. Yours looks fabulous!

  16. Angela says:

    This is to die for, Aran!

    I agree with you about ‘salted’. It has always been there, but I think what has become trendy is using it as a flavour in its own right.

  17. OMG, that icecream looks divine! And what gorgeous photos!



  18. I know what you mean…I am typically not a chocolate person but I made a fabulous chocolate cake (it’s on my blog) for the Babe’s and my birthday the other day. Something about chocolate genache in November….I absolutely love nougat. I have not had it for a long long time. I have also not had homemade icecream in years.

  19. You have definitely got me craving this!

  20. Your Ice Cream looks very tasty !! ;)

  21. limonana says:

    oh my!! two things I cannot resist put together in an icecream!! soo lovely…

  22. cindy* says:

    aran, this looks delightful…both the nougat and ice cream. i agree, salt with these ingredients will never tire…and i find i crave chocolate and richer desserts as the season cools. beautiful!

  23. Incredible!!!

    I must confess that I prefer chocolate desserts… I love chocolate!

    This ice cream must have an unique flavor…

  24. Christy says:

    I love your photos of them!!Your nougat and ice cream look so rich and absolutely stunning!!

  25. oo this nougat would be gorgeous to eat all on it’s own aswell. what a great present it would make!

  26. wow what a great post. I don t usually like nougat but you surely made me drool. the chocolate icecream is so so yummy great photos as usual

  27. mmm, I had truly homemade nougat for the first time ever recently (in my french cuisine class) and was amazed at how delicious it was (compared to store bought/ prepackaged nougats in the past). And the salty pistachios really brought out the honey (in this case) sweetness… I am now printing this chocolate recipe as well to try… un jour plus tard! (bien tot?) merci!

  28. Beautiful! I crave chocolate all year round, but it does get more intense as the weather cools!

  29. Olivia says:

    Darling, you are a woman after my own heart. *swoon*

  30. marion says:

    Oh my God, I should refrigerate my ice cream maker right here right now :)

  31. As usual… incredibly beautiful. And yes indeed that looks like it could satisfy most chocolate cravings… smile… II am assuming glucose is something bought from a restaurant supplier? If not, is there an on-line source that you may suggest? otherwise, If one only has access to the supermarket, would corn syrup work as a substitute?

    thank you

  32. Aran says:

    Hi Sylvie- I buy glucose from a local cake decorating store. i think stores like Sur la Table also carry it. Even craft stores in their cake decorating sections. But if you can’t find any, light corn syrup will work too. I hope you try it!

  33. Cakespy says:

    A combination of so many of my very favorite things. I’ve got to try this!!

  34. madelaine says:

    Hi Aran,
    I was wondering, if I don’t have candy rulers should I just use a shallow rectangular cake/slice tin? If so what dimensions would you recommend?

    I’m a big fan of your blog! Your food styling skills are amazing


  35. kellypea says:

    So beautiful and delicious! I’d love to try nougat..and I happen to have a new bag of pistachios. It’s never too cold for ice cream here!

  36. Katie says:

    Yum, chocolate and pistachios…I’m game!

  37. agggreeeeeeeeeed its getting far too cold out and i am wishing for chocolate as well….though the only thing i ever have around here is the “just add water” thin and runny excuse for hot cocoa. puhhh. that’s not chocolate. the best thing though is that with chocolate—and with fruit—and with winter—means chocolate and orange, perfect! yay! December should be chocolate orange creation month. ps. do you use a light box for your shots or does god come into your kitchen personally?

  38. Tartelette says:

    You know how I feel about salt and chocolate and nougat so yeah….where’s mine?!! :)

  39. Your photos are luscious. The combo of chocolate, pistachios, peanuts and honey must be incredible!

    Salt is such an important component in pastry, especially chocolate.

  40. Mobula says:

    Que cremoso está este helado de chocolate, me ancantaría poder saborearlo puesto que nunca he probado el nougat y me está entrado una curiosidad increíble…

    Ya estoy impaciente por ver lo que vas a hacer con el rsto del nougat…


  41. Anonymous says:

    Te odio, Aran! Que rico! Es la ultima vez que miro tu blog a la hora del hamaiketako…


  42. Aran says:

    Madelaine- If you don’t have candy rulers, don’t worry, just spread the nougat to about 1 inch thick and make sure you spread it evenly. The rulers allow you to keep it super even but without them, you can still do it.

    Mallory- I have no windows in my kitchen :( so I have to shoot everything in my living room. I am lucky to have a large window so I set up a table there and use all that natural light. And… I live in Florida!

    Ana- Con el resto? Comernoslo!!!

    Itziar- como me gusta da envidia… :) Pero en el hamaiketako hay que comer un pintxo de tortilla no esto!

  43. nicisme says:

    Oh that’s just gorgeous!
    (I seem to be saying that every time I come here!)

  44. la rechula says:

    qué pasada de helado… tiene que estar más que bueno. Quién quiere turrón para navidad? a la porra!

  45. Dear Aran
    First time on your blog and loved your posts…great reading,great pictures and in-depth descriptions..beautiful works !

  46. oh aran…you know i prefer fruit desserts to choclate as well, but i think I’d prefer this to just abpit anything in my kitchen right now! So beautiful!!!

  47. veron says:

    this looks delectable. I am so craving chocolat right now!

  48. tara says:

    Now I am not one that needs it to be cold to crave chocolate, so these sound lovely for any occasion. The texture looks perfect and I too have a long-standing love of savoury sweets – trendy or not!

  49. nadia says:

    aran i am in love with these photographs, I love the the silver against the chocolate, the twigs and seed pods…your styling always has me swooning!

  50. Ash says:

    These look superb!!! Very yummy!
    Can’t beat the salty sweet combo!

  51. THis is a luscious set. For some reason collages in shades of brown always appeal.

  52. Peabody says:

    What yummy flavor combinations!

  53. Seamuffin says:

    “How delicious does that sound?” Well said. :)

  54. morgana says:

    Qué delicia, Aran. Aquí los turrones de choco no pasaban hasta hace poco de ser chocolate fundido con arroz inflado pero esto que acabas de compartir con nosotros se sale de todos los cánones. Sólo con pensar en el sutil aroma que tiene que aportar la miel de acacia se me hace la boca agua. ¡¡¡ Y además lo has adaptado al helado !!! Cómo nos tientas…

  55. Bridget says:

    I crave chocolate no matter the season!!! :) This sounds perfect and looks so pretty with the brown and green!

  56. Bea says:

    Impossible to go without chocolate! Lovely pictures and recipe, Aran!

  57. Eileen says:

    What a wonderful combination of ingredients… and that photo of the little white porcelain cups all lined up is absolutely beautiful.

  58. amy says:

    same here! hot chocolate is what i want right now ;)

  59. Y says:

    Everything I love, in an ice-cream! Fab! :)

    I agree, salt is so important in baking.

  60. Mrs.French says:

    salty and sweet is my absolute favorite combination…you add dark chocolate and you have perfection! xo t

  61. Mother says:

    I agree, salt enhances flavor in sweet things too! Chocolate and caramel especially :) This looks too divine to be true! Dark chocolate is my favorite :)

  62. linda says:

    Love the idea of toblerone-esq ice cream…yum!

  63. QlinArt says:

    I just discovered your gorgeous blog and I am in love with it. This post on pistachio nougat ice cream is very original and memorable. One word for your blog – inspiring.

  64. idu says:

    Nondik hasi zoriontzen,, argazkiengatik, edo errezetagatik?? Ikaragarrizko itxura ona du denak!

  65. madelaine says:

    Hi Aran,

    I made the nougat yesterday, and it is fabulous! Quite decadent and rich, but delicious!

    I substituted golden syrup for honey (honey is sooo expensive here is Australia) and I used unsalted nuts. The recipe was easy to follow and I can’t wait to make nougat again!

  66. Aran says:

    Hi Madelaine- That is fantastic. Good for you! Thank you for sharing that with me. That makes my day!

  67. jan says:

    That nougat sounds delicious–the perfect holiday candy–even without the ice cream.

  68. Elizabeth says:

    That nougat sounds just divine!

  69. amy says:

    Hi Aran,

    I made the nougat the other day, and unfortunately it didn’t set. Maybe it was because I did not add the chocolate, but it refuses to hold its shape.

    Do you have any solutions? Or maybe a use for nougat that is more like a mousse! :)

  70. Aran says:

    Amy- the nougat will not set without the chocolate. Chocolate as it cools hardens and unsweetened chocolate because it has a lot of cocoa butter in it sets harder. So if you don’t include the chocolate in this recipe, the nougat will not harden. You can use that soft nougat for ice cream too(depending on how soft it is) or mousse or creme brulee… many uses.

  71. Chef Chuck says:

    That looks wonderful, I like your blog very much.
    I wiil make this nougat soon ! Thank You for sharing, Chuck

  72. Hey Honey!!

    Thank you for a beautiful post!

    I liked it so much I’ve included in my salute to Chocolate post “12 Hot Ice Cream Recipes You Need to Try”

    I look forward to many other wonderful recipes.


  73. This sounds perfect and looks so pretty with the brown and green!

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