This turron ice cream recipe is my go-to because it transforms a classic sweet into an indulgent frozen treat that’s both nostalgic and exotic. Plus, the creamy texture paired with crunchy bits of nougat is an absolute game-changer for satisfying my sweet tooth and impressing friends at any gathering!
I enjoy creating turron ice cream because it beautifully melds creamy textures with the delightful crispness of Spanish nougat. My recipe uses 2 cups of heavy cream, 1 cup of whole milk; and the egg yolks make it rich.
The turron’s singular sweetness complements this velvety dessert wonderfully.
Ingredients
Whipping Cream: High in fat, provides a whipping texture with an elegant flavor.
Whole Milk: Offers proteins and calcium, balances richness and provides a nice contrast.
Yolks: Enrich, act as natural emulsifiers, and thicken the ice cream.
Sugar, in granulated form, is the sweetening agent in ice cream.
When the ice cream base is frozen, it crystallizes.
The ice cream texture is a consequence of that crystallization.
Vanilla Extract: Boosts flavor, offers aromatic sweetness.
Spanish nougat bestows distinctive sweetness and a satisfying nutty crunch.
Ingredient Quantities
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup turron (Spanish nougat), chopped into small pieces
Instructions
1. In a medium saucepan, combine the cream and milk. Heat over medium heat until the mixture just begins to steam, but do not let it boil.
2. In a different bowl, combine the egg yolks and granulated sugar, and then whisk them together until they are pale and thick.
3. Pour about half of the hot cream mixture into the egg yolks, whisking constantly to combine and temper the eggs.
4. Return the tempered egg mixture to the saucepan containing the rest of the cream mixture.
5. Using a wooden spoon, stir constantly over low heat until the mixture thickens slightly and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
6. Take the saucepan off the heat and mix in the vanilla extract.
7. Sieve the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits.
8. Let the custard cool to room temperature, then cover and cool it in the refrigerator for at least 4 hours or overnight until it is very cold.
9. According to the manufacturer’s instructions, make the custard into ice cream using an ice cream maker. When the ice cream is nearly finished, mix in finely chopped turron so that it is distributed well throughout the ice cream.
10. Place the ice cream in an airtight container and freeze it for not less than 2 hours before serving to let it incorporate all air that is in it and also to allow it to firm up in the same manner as a traditional ice cream. Enjoy your homemade turron ice cream!
Equipment Needed
1. Medium saucepan
2. Mixing bowl
3. Whisk
4. Wooden spoon
5. Fine-mesh sieve
6. Ice cream maker
7. Airtight container
FAQ
- Q: Can I use a different type of nougat instead of turron?Yes, you can use other kinds of nougat, but Spanish turrón is the most authentic and gives this recipe its true flavor.
- Q: Do I need an ice cream maker for this recipe?A: You can make this by hand and still get a good texture. You will need to freeze the mixture and stir it every 30 minutes until it reaches the desired consistency. If you have access to an ice cream maker, however, you will achieve the best texture using that method.
- Q: How long will the turron ice cream last in the freezer?A: The ice cream can last in the freezer for up to 2 weeks if it is stored in an airtight container.
- Q: Can I use light cream instead of heavy cream?For an ice cream with a rich and creamy texture, heavy cream is the best choice, but if you must, substitute light cream, bearing in mind that the ice cream will not be nearly as creamy.
- Q: Can I reduce the sugar in this recipe?You can reduce the sugar a little, but it could affect the sweetness and texture of the ice cream. Adjust according to your preference.
- Q: Is there a non-dairy alternative for this recipe?You might attempt to use coconut cream and almond milk to replace the heavy cream and whole milk, although this will change the flavor and texture attributes.
Substitutions and Variations
To make heavy cream dairy-free, use coconut cream instead.
When using almond milk or any nut milk of choice, use it in a 1:1 ratio to substitute for whole milk.
For granulated sugar: Substitute with the same amount of honey or agave syrup for a different sweetness level.
For vanilla extract: Use almond extract for a unique flavor twist.
For turron: If you can’t find turron, try crushed almond cookies or almond paste.
Pro Tips
1. Gradual Heating: When heating the cream and milk mixture, do it gradually over medium heat. This helps prevent scorching and ensures an even temperature throughout the mixture, making it easier to temper the eggs without curdling.
2. Efficient Tempering: To effectively temper the egg yolks without cooking them, add the hot cream mixture slowly in a thin stream while whisking vigorously. This gentle approach will gradually raise the temperature of the yolks, minimizing the risk of scrambled eggs.
3. Custard Thickness Test: To check if the custard is ready in step 5, use the spoon test: dip a wooden spoon into the mixture and draw a line through the custard on the back of the spoon with your finger. If the line holds without the custard running, it’s thickened sufficiently.
4. Optimal Chilling: For the best texture and flavor, allow the custard to chill completely—ideally overnight. This cooling period helps the flavors meld and ensures the mixture is cold enough to churn into smooth ice cream.
5. Turron Distribution: Chop the turron into small, uniform pieces for even distribution throughout the ice cream. Add it towards the end of the churning process to prevent it from sinking to the bottom, ensuring turron in every bite.
Turron Ice Cream Recipe
My favorite Turron Ice Cream Recipe
Equipment Needed:
1. Medium saucepan
2. Mixing bowl
3. Whisk
4. Wooden spoon
5. Fine-mesh sieve
6. Ice cream maker
7. Airtight container
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup turron (Spanish nougat), chopped into small pieces
Instructions:
1. In a medium saucepan, combine the cream and milk. Heat over medium heat until the mixture just begins to steam, but do not let it boil.
2. In a different bowl, combine the egg yolks and granulated sugar, and then whisk them together until they are pale and thick.
3. Pour about half of the hot cream mixture into the egg yolks, whisking constantly to combine and temper the eggs.
4. Return the tempered egg mixture to the saucepan containing the rest of the cream mixture.
5. Using a wooden spoon, stir constantly over low heat until the mixture thickens slightly and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
6. Take the saucepan off the heat and mix in the vanilla extract.
7. Sieve the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits.
8. Let the custard cool to room temperature, then cover and cool it in the refrigerator for at least 4 hours or overnight until it is very cold.
9. According to the manufacturer’s instructions, make the custard into ice cream using an ice cream maker. When the ice cream is nearly finished, mix in finely chopped turron so that it is distributed well throughout the ice cream.
10. Place the ice cream in an airtight container and freeze it for not less than 2 hours before serving to let it incorporate all air that is in it and also to allow it to firm up in the same manner as a traditional ice cream. Enjoy your homemade turron ice cream!
