Make the Custard:

1. Mix sugar, milk, and egg yolks in a saucepan.
2. Cook using a double boiler, stirring continuously until the mixture thickens and coats the back of a spoon. Avoid boiling to prevent curdling.
3. Remove from heat and let cool to room temperature.

Flavoring:

1. Blend the crumbled turron with Malaga wine into a smooth paste.
2. Mix this paste into the cooled custard until well combined.

Combine and Freeze:

1. Whip the whipping cream to soft peaks and fold gently into the turron custard mixture.
2. In a separate bowl, whip the egg whites to stiff peaks. Carefully fold these into the mixture, ensuring no white streaks remain.
3. Freeze the mixture in your icebox, stirring every hour until fully set, or use an ice cream maker following the manufacturer’s instructions.