Roxana, from Roxana's Home Baking, got a group of food bloggers together to celebrate a virtual housewarming for our fellow blogger, Ashton. She's the powerhouse behind Something Swanky and because distance prevents us from giving her an actual housewarming party, we got together and made food that we would have brought to celebrate her new house. The links to the other attendees are below, so check out what everyone else brought!

Since even the thought of moving (I've done it a lot) makes me sweat, I made ice cream (I've done that a lot too). There's nothing better than propping up your tired sweaty dogs and digging into a big bowl of ice cream, is there?

Here in Wisconsin, we have frozen custard on almost every corner. It's my downfall! My nemesis! But mostly, my bosom buddy. I'm not as susceptible in the winter because I hate being cold, but summer can be dangerous. There are two places that I frequent on a *regular* basis and between them, they have 3 unique flavors every day! Odds are, one of them will lure me out of the house.

This ice cream base is sweetened with honey and open to an infinite amount of mix-ins and flavors. I can guarantee that I'll be using this over and over again this summer.

Many homemade ice cream recipes use alcohol to keep it from turning to a brick in the freezer, but this has stayed scoopably soft for days and is alcohol-free! The small chunks of caramelized almonds are a cross between peanut brittle and butter brickle.

This recipe requires at least an overnight rest in the refrigerator so start the day before. Believe me, it's worth the wait.


Caramelized Almond Nougat Mousse Ice Cream
Yield: 2 quarts


Nougat (adapted from Small Plates and Sweet Treats)
3/4 cup sugar
1/3 cup raw almonds, roughly chopped
1 cup heavy whipping cream
1 teaspoon vanilla extract
3 egg whites
1/4 cup honey
Ice Cream (adapted from Tartelette)
4 egg yolks
1/3 cup honey
Pinch of sea salt
1 1/2 cups whole milk
1 1/2 cups heavy whipping cream

For the nougat:
Line a baking sheet with a baking mat or piece of lightly greased parchment paper.

In a medium saucepan over medium to medium-high heat, pour 1/4 cup of sugar. Do not stir. Allow it to melt before adding the next 1/4 cup of sugar. Swirl the pan if necessary to prevent burning before all the sugar has melted. Finally, add the last 1/4 cup of sugar, continuing to periodically swirl to prevent uneven cooking. When all the sugar has melted and is a deep amber color, stir in the chopped almonds and pour on the lined pan to cool. Chop it into small pieces.

Whip the heavy whipping cream and the vanilla extract with a mixer and whisk until it forms soft peaks. Transfer to the refrigerator.

In another bowl, whip the egg whites until soft peaks form. Heat the 1/4 cup of honey in a small saucepan over medium heat until it thins. Slowly add the honey to the whites while continuing to stir. Once all the honey is incorporated, increase speed to high. The meringue is done when the bowl is no longer warm and stiff peaks have formed.

Fold the meringue and nut pieces into the whipping cream. Place in an airtight container and freeze.

For the ice cream:
Beat the yolks, honey, and salt for a few minutes in a large bowl until light in color.

Heat the milk and whipping cream over medium heat in a large saucepan until one or two bubbles rise to the surface and pop.

Add the hot milk to the yolks, then return to the saucepan and the heat. Continue cooking until the mixture thickens enough to coat the back of a wooden spoon.

Store in an airtight container in the refrigerator overnight.

Make your ice cream according to the manufacturer's directions for your machine.

To assemble:
While the ice cream is in the machine, chop up the frozen mousse with a spoon.


Once the ice cream is finished, stir the mousse and ice cream together. Place in an airtight container in the freezer for a few hours to firm up.




Julianne at Beyond Frosting - Pound cake with Champagne Glaze
Kate at Food Babbles - Raspberry Lemon Coffee Cake
Anna at Crunchy Creamy Sweet - Glazed Vanilla Donut Muffins
Joanne at Fifteen Spatulas - Cinnamon Crumb Coffee Cake
Ashley at Kitchen Meets Girl - Blueberry Muffins
Amber at Bluebonnets and Brownies - Lemon Drop Cookies
Dorothy at Crazy for Crust - Reese's Fudge
Joan at Chocolate Chocolate and more - Broccoli and Cheddar Cheese Quiche
Roxana at Roxana's Home Baking - Banana Sheet Cake
Julie at White Lights on Wednesday - Mocha Cupcake Milkshake
Tanya at Lemons for Lulu - Lemon Muffins
Natasha at The Cake Merchant - Nutella Layer Cake 
Hayley at The Domestic Rebel - Banana Split Poke Cake
Jocelyn at Inside Brucrew Life - Butterscoth Banana Muffins

Note: This post does NOT contain affiliate links.

I also shared this recipe at The Hopeless Housewife.