It's the first day of October and the temperatures are falling but it doesn't mean I have to stop making ice cream. Yes, I make ice cream all year round.
I found an old-ish box of Spanish turrón blando in the cupboard, crumbled half and blended it into vanilla ice cream recipe. I love this flavor and it's so easy to make too.
Turrón Ice Cream
5 egg yolks
1 cup whole milk
3 tablespoons sugar
4 tablespoons honey
2 cups heavy whipping cream
1 teaspoon vanilla extract
4 ounces Spanish Turrón Jijona, finely crumbled
3 ounces Spanish Turrón Jijona, coarsely chopped
- In a small saucepan, whisk together first 4 ingredients. Cook over medium-low heat while whisking constantly for 8 minutes or until slightly thickened and mixture coats the back of a wooden spoon.
- Transfer into a container. Whisk in heavy cream, extract, and crumbled turrón. Chill in the refrigerator for 2 hours or in the freezer for 40 minutes.
- Churn in ice cream maker. Add chopped turrón the last 2 minutes of churning.