For hot afternoons in the sierras and riversides, the ice cream of peanut nougat, a typical dessert of the region, is appreciated in different ways.
for 4 portions
MILK ½ LITER (2 BIG CUPS)
SMOOTH PEANUT NOUGAT
Whip yolks with sugar and the ½ milk. In a pot, add the heavy cream and the rest of milk together with the vanilla, and take to an oven at low heat. Remove, pour on the yolk like threads and take to heat again. Add the smooth peanut nougat in little pieces and mix till the nougat has melted. Remove from heat and stir till it cools down. Once cold, pour cream in the fridge and mix for 30 minutes. Once the ice cream is made, take to the freezer.
To serve, wet the vanillas with the liquor and put ice cream on top.
The nougat sweet or “mielita” is a mixture made with whipped egg whites until stiff, to which you add boiling sugar cane honey, till caramel. So you have a honey cream of sugar cane, used in different desserts.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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