Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Maureen Kilpatrick of Oleana shares her recipe for Nougat, a light homemade ice cream.

Nougat (Serves 2)
By Maureen Kilpatrick

heavy cream

Using a mixer, whip cream to soft peak and refrigerate.

Combine the honey, corn syrup, 0.25 cup and 2 tablespoons of sugar in a saucepan and place on low heat, stirring to dissolve the sugar.

Using a mixer, whip egg whites on medium speed until foamy.

Increase the speed and slowly add the remaining 0.25 cup and 2 tablespoons of sugar. Keep whipping until whites are stiff and shiny.

Before the whites form stiff peaks, cook the honey mixture to 250 degrees on a candy thermometer. If whites stiffen before sugar is ready, reduce speed to low or medium.

With mixer on low speed, pour sugar syrup into the egg whites. Increase to high speed and whip 5 to 7 minutes until whites are very cool and stiff.

Fold whipped cream into whites one third at a time. Keep folding until smooth. Add orange peel, praline, pistachio and orange blossom water.

Nougat can be frozen in a plastic container to be scooped or molded into two 8-inch square pans to be cut into pieces and served.