Mr. White Nougat Ice Cream

A cake recipe for all foodies:

(*) Glass cake pan or baking tray about 30 centimeters long and eight centimeters high.

Put the cherries in the kirsch for about an hour.

Preheat the oven to 230 °C. Spread out the baking tray with baking paper.

Place the hazelnuts on a baking sheet, put them in the heated oven and bring them there to the ‘yellow stage’ under constant control. Take them out and let them cool a little, then rub them between the palms of your hands or possibly in a dishpan to remove the detached skins. Chop fairly coarsely.

Sprinkle the sugar (1) in a thick-bottomed frying pan and let it melt under constant control  without stirring each time!  melt. When the sugar turns light brown, add the hazelnut chips and, after mixing thoroughly, pour everything together onto the baking sheet lightly coated with grapeseed oil. Cool. Form into a plastic bag and beat with a rolling pin until small.

Beat the egg whites. gradually add the sugar (2). It should be a very glossy, viscous cream in which the sugar grains can not be felt.

Whip the cream until stiff and gradually fold it into the egg white mixture.

Add the nougat chips and the drained candied fruit. Mix everything gently and thoroughly. Fill into the mold and set on the highest cold setting for at least twenty-four hours.

To serve, turn the mold upside down, remove the paper, and pour the mixture into the mold with a hot kitchen knife.

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