October 1, 2014

Turrón Ice Cream

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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. 


Elizabeth Ann Quirino @Mango_Queen said...

Oh my! I want this. Will have to get hold of some turron. Maybe Amazon has some? Thanks for sharing, Oggi!

Oggi said...

Elizabeth, you're welcome. I usually get turron from Wegmans, World Market, and Asian/Korean grocery stores.

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