Turrón Ice Cream

Method

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.

1. 1

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

2. 2

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

3. 3

   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. 4

   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. 5

   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.