What is the nougat in this recipe?

It is hard nougat (almond or nut praline) that is pounded, that is, crushed/pounded fine in a mortar, before it is mixed in. The recipe uses 150 grams.

When should the nougat be mixed in?

The nougat is stirred into the ice cream only once the cream is completely cold, just before it is frozen. That way the pieces keep more of their crispness.

How long does it take?

Allow around 4 hours in all, since the ice cream base must be cooled completely before freezing.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 509. It builds on the base ice cream recipe on page 506 and the freezing method described on page 504.

Nougat Ice Cream (Nougatis)

Erken's nougat ice cream (nougatis, a frozen nougat parfait) from 1914: pounded hard nougat stirred into a cold ice cream base and frozen.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 509 (falt i det fri)

Be the first to rate

About the dish

One of the simplest variants in the ice cream chapter of Stor kokebok (1914): the house's base ice cream (p. 506) has pounded nougat added. Nougat in Erken's sense is hard almond/nut nougat (praline), which is crushed in a mortar.

How to make it

1
Crush the nougat
Pound the nougat in a mortar to coarse crumbs.
2
Mix in
Stir the pounded nougat into the cold ice cream.
3
Freeze
Freeze the ice cream (see the freezing method, p. 504).

Changes from the original

Measurements given in modern units. The nougat quantity has been kept, and the base ice cream is stated as about 1 liter of finished ice cream base. "Pounded" is clarified as crushed/finely chopped in a mortar or food processor.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 509) → 1949 (korrekturlest, s. 587)~52% av teksten endretfjernetlagt til

Nougat-is. Ingrediensliste: Iskrem ~~(se side 506)~~ 150 gr. nougat. I den kolde iskrem blandes den støtte nougat. ~~Fryses (se side 504).~~ Fryses. Til 10 personer.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the nougat in this recipe?: It is hard nougat (almond or nut praline) that is pounded, that is, crushed/pounded fine in a mortar, before it is mixed in. The recipe uses 150 grams.
When should the nougat be mixed in?: The nougat is stirred into the ice cream only once the cream is completely cold, just before it is frozen. That way the pieces keep more of their crispness.
How long does it take?: Allow around 4 hours in all, since the ice cream base must be cooled completely before freezing.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 509. It builds on the base ice cream recipe on page 506 and the freezing method described on page 504.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!