Ingredients
- 200 grams turrón (Spanish nougat with honey and almonds)
- 400 ml whole milk
- 200 ml heavy cream
- 100 grams caster sugar
- 4 egg yolks
- 1 tablespoon cocoa powder
- 50 grams chocolate chips
Instructions
- In a saucepan, heat the milk and turrón over low heat, stirring regularly, until the turrón is melted and the mixture is smooth.
- In a bowl, whisk the egg yolks and sugar until the mixture is frothy and pale.
- Slowly pour the warm milk and turrón mixture over the egg yolks while constantly whisking to prevent the eggs from cooking.
- Return the mixture to the saucepan and heat over low heat, stirring constantly with a wooden spoon. The mixture will thicken slightly and should coat the back of the spoon.
- Add the cocoa powder to the saucepan and mix well until it is fully incorporated.
- Remove the saucepan from the heat and pour the mixture into a bowl. Add the heavy cream and mix until smooth.
- Cover the bowl with plastic wrap, placing it directly on the surface of the mixture to prevent a skin from forming. Let it cool to room temperature for about 1 hour, then place in the refrigerator for at least 4 hours, or even overnight.
- Once the mixture is well chilled, remove it from the refrigerator and pour it into an ice cream maker. Churn according to the manufacturer’s instructions until the ice cream has a creamy consistency.
- Add the chocolate chips and continue to churn for a few more moments to incorporate them evenly.
- Transfer the turrón and chocolate ice cream to an airtight container and place it in the freezer for at least 2 hours to allow it to firm up further.
- Before serving, let the ice cream rest at room temperature for a few minutes to soften slightly. You can also garnish it with additional chocolate chips before serving.
Enjoy this delicious turrón and chocolate ice cream!
Don’t hesitate to visit our blog to discover our other delicious recipes.
And for starters, why not try the delicious Relais Gourmet Foies Gras?
