A Christmas dessert for the two hemispheres

Turrón de Jijona is one of the most traditional products of traditional Spanish baking. Without a doubt, the most renowned city where this dessert is made is Xixona, located in the province of Alicante. It is a very soft product based on honey, sugar, eggs and powdered almonds that has been produced in the town for more than 500 years. Thanks to this wonderful dessert, you can prepare the perfect ice cream for hot days or as the final touch to a Christmas dinner. No matter where you are or how cold or hot it is, this turrón de Jijona ice cream is delicious. If you like refreshing desserts, do not hesitate to prepare this easy and creamy Spanish turrón de Jijona ice cream!

Ingredients for the turrón de Jijona ice cream:

  • 150 g of soft almond turrón (the traditional Spanish turrón de Jijona)
  • 200 ml whole milk
  • 200 ml of whipping cream
  • 30 g of sugar
  • 2 egg yolks
  • 25 g of honey
  • 5 ml of vanilla essence

How to make the turrón de Jijona ice cream:

  1. To start this delicious recipe, take a saucepan and add the milk and heat it over medium heat, then add the vanilla essence, honey and sugar and stir until the sugar is well dissolved.
  2. Then, when the milk is not yet hot, add the yolks and stir vigorously so that they do not curdle. Then add the Jijona turrón in small pieces and keep stirring until everything is completely incorporated. That is, until the turrón melts. The temperature of the mixture should not exceed a maximum of 80°C (because the yolks curdle) and should reach at least 70°C (to eliminate salmonella).
  3. Once this preparation is ready, leave it in a cool place so that it cools completely.
  4. Whip the cream into a whipped cream (not very firm), avoiding that it turns yellow. After that, you will have obtained a perfect whipped cream to mix it with the rest of the ingredients.
  5. Once the turrón mixture is cold, add the whipped cream little by little, stirring gently between each addition with a balloon whisk. Do not over-mix!
  6. Pour the turrón mixture into a bowl that can go in the freezer, for example a rectangular glass box. Smooth the top with the spatula and then place cling film directly on the ice cream surface to cover it (to prevent ice crystals from forming).
  7. Leave in the freezer for at least six hours or overnight before serving. Take the ice cream out of the freezer for at least 15 minutes before serving to make the balls. Ice creams generally become harder over time. That is why it is best to consume it within a month.

And here is a tip to make it even better: add some cocoa powder and one drop (or two, or three, that’s up to you) of chocolate syrup on top of your ice cream. Delicious!

Turrón de Jijona ice cream.

Turrón de Jijona ice cream. | Shutterstock

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