Turrón

It originated from the Valencia region on the Mediterranean coast and comes in various varieties then shaped into a rectangular block or a round cake.

The most common varieties are

Alicante - a hard block of whole almonds in a crunchy base.

Jijona - a softer chewy block of almond paste.

Jijona is a small town founded in the Middle Ages snf reknowned for its production of almonds and honey, which were the foundations of this confection industry.

Ice cream is also popular and a great way to use up any uneaten soft Jijona after the festivities.

Turrón ice cream

Ingredients

150g sugar
500ml whole milk
3 medium eggs, whites separated
150g soft Jijona turrón
3 tbsp Málaga wine or sweet Sherry
200ml whipping cream

Instructions

Make the custard by putting the sugar, milk and egg yolks in a saucepan, use a bain marie or double boiler and stir the mixture slowly and continuously with a wooden spoon, until the custard thickens and coats the back of the spoon. Watch it closely and don´t let in boil or it may curdle.

Using a food processor add the crumbled turrón and the wine and mix until a paste is formed then the custard mixture and combine together well.

When the mixture has cooled, whip the egg whited into stiff peaks. In a seperate bowl whip the cream info soft peaks and fold them both together with the custard mixture.

Put the final mixture in a plastic container into the freezer and whip it every hour until it is fully set.






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