375 minutes
A rich and delightful ice cream infused with the sweet, nutty flavor of soft turrón from Jijona, perfect for sharing with family and friends.
cups
cups
Soft Turrón From Jijona, crumbled
0 oz
1. Whip the Cream
Pour 2.5 cups of heavy cream into a large bowl. Using an electric mixer, beat the cream until it begins to form stiff peaks. This process incorporates air into the cream, creating a light and airy texture that is essential for a good ice cream.
2. Add Sugar
As the cream thickens, gradually add 0.25 cups of superfine sugar and continue to beat until the mixture is fully whipped.
3. Add Turrón
Crumble 10 ounces of soft turrón from Jijona using a fork. Gently beat the crumbled turrón into the whipped cream until you achieve a homogeneous mixture.
4. Freeze the Mixture
Line a bowl with plastic wrap, ensuring the wrap fully covers the interior and leaves some overhang. Pour the cream mixture into the prepared bowl, smoothing the surface. Cover the top with additional plastic wrap to prevent ice crystals from forming. Place the bowl in the freezer for at least 6 hours or overnight.
5. Serve
Remove the top layer of plastic wrap. Turn the bowl upside down onto a serving plate and gently peel off the remaining plastic wrap. Your Valencian Almond Honey Nougat Ice Cream is now ready to be enjoyed.
Choose Marcona almonds and a high-quality, floral variety of honey to greatly influence the final flavor of your ice cream.
Create a rich and creamy texture by making a custard-based ice cream and carefully tempering the eggs.
Ensure the ice cream base is completely chilled before churning and churn until it reaches soft-serve texture.
Lightly roast the almonds before adding them to your recipe to enhance the nutty flavor and add depth.
Prevent ice crystals by covering the ice cream surface with parchment paper before sealing it in an airtight container.
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