Torrone is an Italian nougat made with honey, egg whites, sugar, and nuts. It can be soft and chewy or hard and crunchy. The recipe here calls for folding crunchy store-bought nougat into whipped cream and honey, then freezing the mixture. What emerges is an utterly delicious, wonderfully simple ice cream-like dessert.
2 cups heavy cream
1/4 cup acacia honey
1/2 pound hard hazelnut or almond torrone, finely chopped
Warm hot fudge sauce, for serving