Description
A taste of Christmas in summer! This ice cream features the delightful flavors of Jijona turrón, a traditional Spanish confection, creating a unique and refreshing treat.
Ingredients
Units
Scale
- 0.75 cups (150 g) sugar
- 2 cups (473 ml) whole milk
- 3 medium eggs
- 5.25 oz (150 g) soft Jijona turron (crumbled)
- 3 tbsp Malaga wine or sweet Sherry
- 0.85 cups (200 ml) whipping cream
Instructions
- Make the Custard:
- Mix sugar, milk, and egg yolks in a saucepan.
- Cook using a double boiler, stirring continuously until the mixture thickens and coats the back of a spoon. Avoid boiling to prevent curdling.
- Remove from heat and let cool to room temperature.
- Flavoring:
- Blend the crumbled turron with Malaga wine into a smooth paste.
- Mix this paste into the cooled custard until well combined.
- Combine and Freeze:
- Whip the whipping cream to soft peaks and fold gently into the turron custard mixture.
- In a separate bowl, whip the egg whites to stiff peaks. Carefully fold these into the mixture, ensuring no white streaks remain.
- Freeze the mixture, stirring every hour until fully set, or use an ice cream maker following the manufacturer’s instructions.
Notes
- For a smoother texture, strain the custard through a fine-mesh sieve before adding the turrón paste.
- If Jijona turrón is unavailable, you can substitute with other nougat, adjusting sweetness as needed.
- For optimal storage, transfer the frozen ice cream to an airtight container and keep it in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Freezing Time: 240 mins
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 50
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 100