Line a 9-by-5-inch loaf pan with plastic wrap, leaving 4 inches of overhang all around. Drain the dried fruits, pressing to remove as much of the liquid as possible. In a large bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar at high speed and continue to beat until the whites are firm and glossy. In another large bowl, beat the remaining 1 1/2 cups of cream until firm peaks form. Carefully fold the cream into the beaten egg whites. Fold in the dried fruits and the ground brittle until evenly distributed. Spoon the nougat into the prepared loaf pan and smooth the top. Fold the plastic over and freeze until firm, at least 8 hours.