How to cook
Caramelize the nuts with two-thirds of the sugar and pour them onto greased foil.
Once they have cooled, pour them into a plastic bag and crush them.
Beat the yolks, then mix them with the raisins and jam. Beat them with the remaining sugar.
Then whip the cream and add the egg whites, yolks and caramel.
Pour the mixture into molds of your choice and freeze them.
We can use coffee cups, which we will then turn over, or a cake pan - then you can cut, or serve the nougat ice cream into scoops with an ice cream scooper.