Hazelnut Nougat Ice Cream

FOR THE HAZELNUTS:

1. Preheat the oven to 350°F. Arrange the hazelnuts in a single layer on a rimmed sheet pan. Bake the nuts for 12-15 minutes or until toasted and fragrant.
2. Transfer the nuts straight from the oven to a clean dish towel and gather them so they are completely encased. Let the nuts rest for 1-2 minutes to steam in the towel -- this will loosen the skins, making them easier to remove.
3. Rub the hazelnuts through the towel with your hands to slough off the skins. Discard the papery skins. Roughly chop the hazelnuts and set aside.

FOR THE NOUGAT ICE CREAM BASE:

1. Using a hand mixer or stand mixer, beat the egg whites until soft peaks form.
2. In a 1-quart saucepan, combine the water, sugar and honey over low heat, stirring constantly until the sugar is dissolved. Bring the mixture to a boil and cook for 2 minutes.
3. In a slow, steady stream, beat the hot honey mixture into the egg whites until well blended. Continue beating the meringue on high speed for at least 5 minutes or until the meringue cools to room temperature.
4. In a separate bowl (with clean beaters), beat the cream and almond extract until thick and creamy (to a soft peak stage), about the consistency of sour cream.
5. Gently fold the chopped hazelnuts into the cream mixture with a large rubber spatula. Add the whipped cream mixture to the nougat and gently fold them together until evenly combined.
6. Transfer the hazelnut nougat ice cream to a storage container or loaf pan. Cover with a lid or a plastic wrap film and freeze until solid. About 4 hours.