1. 1 Add all dry ingredients to a bowl and mix well
2. 2 Add all other ingredients to a pot
3. 3 Whisk in the dry ingredients
4. 4 Slowly heat the mix to 85C/185F while stirring
5. 5 Transfer to a zip-lock bag and chill in ice water
6. 6 Age in fridge for at least 4 hours
7. 7 Process it in the ice cream machine
8. 8 At the end of churning add the chopped nougat

Torrone

1. 1 Use a soft honey and almond nougat or make your own. I used this recipe but only used almonds for the add-ins. I also did not use the wafer paper as the nougat will be chopped up before using. This recipe will make much more than you need for the ice cream. https://brunoalbouze.com/recipe/nougat-de-montelimar/
2. 2 Freeze the nougat and once frozen chop into small pieces.