Almond and Honey Turron Ice Cream with Torta Cookies

Creamy Almond and Honey Turrón Ice Cream Recipe

Receta de Helado de Turrón de Jijona

40 Minutes

4 Servings

Ingredients

1 1/4 cups whole milk
1 1/4 cups heavy cream
2 tbsp orange blossom honey
5.3 oz creamy Jijona turrón candy, finely crumbled
1 large pinch salt
6 large egg yolks
1 cup minus 2 tbsp granulated sugar
Cinnamon & sugar tortas, for serving

Nutritional Facts

Calories 862
Total Fat 46.2 gr (59%)
Saturated Fat 22 gr (110%)
Cholesterol 428 mg (143%)
Sodium 324 mg (14%)
Total Carbohydrates 103.7 gr (38%)
Fiber 3.1 gr (11%)
Sugars 90.5 gr
Protein 14.4 gr
Vitamin D 486%
Calcium 16%
Iron 7%
Potassium 2%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Turrón de Jijona is one of the most traditional Spanish sweets. Here the rich, creamy almond candy is paired with honey, sugar, eggs, milk and cream to make the perfect ice cream for hot days or the final touch for Christmas dinner. We served this ice cream to a friend from Jijona, Spain, and she declared it was the best she had ever had. We hope you think the same!

Steps

Bring milk, cream, honey and salt to a slow simmer over medium-low heat in a medium, thick-bottomed saucepan. Add turrón and stir to combine. Allow to simmer, stirring frequently, until turrón is incorporated. Remove from heat, cover, and allow to infuse for 10 minutes. Whip together egg yolks and sugar in a separate bowl until light and fluffy and sugar is dissolved. Bring turrón and cream mixture back to barely boiling. Slowly pour the turrón cream mixture into the bowl with the yolk mixture, stirring constantly. Transfer the mixture back to the sauce pot, and continue to cook over medium low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes. Transfer the mixture to a clean bowl, place into an ice bath, and allow to cool completely. For best results, place mixture in your ice cream maker and churn until set, about 30 minutes, or according to your ice cream maker’s directions. Alternatively, chill in the freezer and whisk every hour until fully set. Keep frozen until ready to serve. Serve with cinnamon and sugar tortas.