Tucumán is the land of the sugar cane. With its honey (molasses) nougat sweet is made, a formula that comes from the Colony, and with which this delicious ice cream is made.
for 6 persons
| 6 units | EGGS |
| 250 g. | FLOUR 0000 |
| 1 pinch | SALT |
| 125 g. | SUGAR |
| 250 cc. | MOLASSES |
| 1 spoonful | CORNSTARCH |
| 1 cup | DULCE DE LECHE |
| 100 g. | CHOPPED NUTS |
| 250 g. | HEAVY CREAM |
| 3 units | EGG WHITES |
Whip the egg whites to stiff peaks and then add the cornstarch. Heat sugar and honey. Before water starts to boil, remove from heat and pour on the egg whites and continue whisking till it cools down.
Dough
Mix yolks together with sugar till it gets a white color. Add a little at a time the flour previously sieved. Make a dough gently adding flour till the mass doesn’t stick. Let it rest for 30 minutes. Stretch the mass and make discs with a medium mold, place them in an oven plate. Bake at 180°C during 5 minutes. Remove when it turns brown.
Ice cream o nougat
Process the discs. Then add the cold meringue, the dulce de leche, and the chopped nuts. Whip the cream till it becomes thick enough. Add to the preparation in a wrapped form. Place the egg whites and sugar in a pan. Heat it and mix with a hand whisk the egg whites till they are hot (put a finger and test). Remove from heat and pour on a bowl. Whip them with sugar till meringue point. Add cream to the whipped egg whites in a wrapped form.
Molasses derives from the sugar cane. It has the consistence of thick bee honey and its color is dark and its flavor sweet and strong, slightly similar to licorice.
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