Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup turrón, chopped into small pieces
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. In a separate bowl, whisk together the egg yolks.
3. Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Pour the mixture into a bowl and let cool to room temperature.
7. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
8. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
9. During the last few minutes of churning, add the chopped turrón to the ice cream.
10. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Medium heat for cooking the cream mixture
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories per serving: 350
Fat per serving: 22g
Carbohydrates per serving: 35g
Protein per serving: 5g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter ice cream.
- Turrón can be substituted with any type of nut brittle or nougat.
Variations:
- Add a tablespoon of almond extract for a stronger almond flavor.
- Use chocolate turrón for a chocolate twist on the ice cream.
- Swirl in some caramel sauce or chocolate fudge sauce for added sweetness.
Tips and tricks:
- Make sure to temper the egg yolks by slowly adding the hot cream mixture to prevent the eggs from cooking and curdling.
- Chilling the mixture overnight will result in a creamier texture.
- Churn the ice cream until it reaches a soft-serve consistency before adding the turrón.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Presentation ideas:
Serve the ice cream in a bowl or cone and top with extra chopped turrón or whipped cream.
Garnishes:
Chopped turrón, whipped cream, caramel sauce, chocolate fudge sauce.
Pairings:
Serve with a glass of sherry or a cup of coffee for a Spanish-inspired dessert.
Suggested side dishes:
Fresh fruit, cookies, or biscotti.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve before churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
Make sure to cook the egg yolks to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
Turrón is a traditional Spanish candy made with almonds, honey, and sugar. It dates back to the 15th century and is often enjoyed during the Christmas season.
Flavor profiles:
Creamy, sweet, nutty, with a hint of vanilla.
Serving suggestions:
Serve as a dessert after a Spanish-inspired meal.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Sweet, Nutty, Creamy, Rich, Caramelized