How to make
The eggs are separated into yolks and whites.
Place the cream, egg whites in three separate bowls and the egg yolks in a third. The sugar is also distributed evenly among the bowls and products.
The cream is beaten well with a mixer, beat the whites and the yolks - until white.
The orange juice is heated to reduce, and after cooling, the rum is added.
In a bowl with a spatula, very carefully mix the egg yolks and cream and then add the egg whites. Mix until the mixture of vanilla, orange juice, rum, crushed almonds, fruit jam is smooth.
The bottom of a cake tin with a diameter of about 70°F (23 cm) is covered with cling film but so that it covers the edges well, as well as its sides. Pour the cream and place it in the freezer for 24 hours.
To serve the nougat ice cream turn the cake tin over onto a suitable long serving plate.
It can be covered with peeled, lightly toasted and crushed hazelnuts.
The nougat ice cream is ready.
Note: The eggs in this great tasting dessert and real ice cream are raw.
I only buy those from big store chains and even then I wash them well with detergents before use.
