Turron Ice Cream

Think almonds.  If you are an almond lover go to your local store and buy some Turron now.  The first time I had Turron was on a street in Madrid and this candy stopped me in my tracks.  A typical candy in Spain which is sold in a soft format (Jijona) or hard format (Alicante).  All the local stores in my neighborhood carry both varieties of this lovely candy at this time of year (and some of them all year) which makes me so happy.  This ice cream is so rich you do not need toppings, for me it is served “as is”.

Turron Ice Cream

Ingredients

• 3/4 C. Sugar
• 2 C. Whole Milk
• 3 Medium Eggs (separated)
• 5 1/2 oz. Soft Jijona Turron
• 3 T. Malaga Wine (may substitute a sweet Sherry)
• 3/4 C. plus 2 T.  Heavy Cream

Preparation

1. In a medium saucepan add the sugar, milk and egg yolks (use a bain marie or a double boiler) stir slowly and continuously with a wooden spoon until cutstard is set and coats the back of the spoon (Do Not Boil)
2. Mix the crumbled Turron with the wine until it becomes a paste; add to the custard and mix well; set aside and let cool to room temperature
3. When the Turron custard is cool, whip the cream to soft peaks and flold in gently into the custard until fully incorporated
4. Whip the egg whites to stiff peaks and fold carefully into the mixture; mix gently and thoroughly to avoid white streaks in the mixture
5. Put in your ice cream machine and follow the specific directions

Yield: Approx. 1 Quart

Recipe from www.honestcooking.com