Turrón Ice Cream

A creamy ice cream that melts in the mouth, revealing intense toasted almond and honey flavors. The texture is dense, dotted with small, melting pieces of Spanish nougat.

• Prep: 20 min
• Cook: 15 min
• Difficulty: Medium
• Calories: 352
• Protein: 10 g
• Carbs: 37 g
• Fat: 16 g

Ingredients

• 166.7 ml Whole milk ( fresh )
• 166.7 ml Cream ( full fat )
• 2.7 pc Egg ( yolks only )
• 33.3 g White sugar
• 0.7 tbsp Honey ( multi-flower )
• 0.7 tsp Vanilla extract
• 133.3 g Jijona Turrón (soft) ( finely chopped )

Instructions

1. Base infusion

   In a saucepan, combine the whole milk and cream. Add the vanilla extract. Heat gently until the first simmer, without letting it boil.

2. Whisking the yolks

   Separate the egg whites from the yolks. Whisk the yolks with the white sugar and honey until the mixture lightens and becomes frothy.

3. Cooking the custard

   Pour the hot milk over the yolks in a steady stream while whisking. Return everything to the saucepan over low heat. Cook, stirring constantly, until the cream coats the back of the spoon. Do not exceed 82°C or the eggs will curdle.

4. Adding the turrón

   Chop the Jijona turrón into small pieces. Incorporate it into the hot cream. Use an immersion blender to obtain a perfectly smooth and homogeneous base.

5. Maturation and churning

   Let cool completely, then place in the refrigerator for at least 4 hours. Then pour into the ice cream maker and churn until the ice cream is set but still soft.

Chef's tips

• The secret is maturation: let the base rest overnight in the fridge, the almond aromas will be much more present.
• If you don't have an ice cream maker, take the container out of the freezer every 30 minutes and whisk to break the crystals.

Storage

Keeps for 2 weeks in the freezer in an airtight container. Take it out 10 minutes before serving to regain its softness.