Helado De Turrón - Almond Turrón Ice Cream

By Ms.Gourmet on May 19, 2010 9:55 PM
As we edge closer towards winter here in Melbourne the last thing you'd expect would be an ice-cream recipe. Some of you may even think that I'm stark raving mad to be thinking about ice cream, let alone even considering making it. But hey, I've never been one to follow popular trends and I also thoroughly enjoy bending the rules every now and then - especially when it involves ice cream.  

Hence, I've had my eye on this almond turrón ice cream recipe for some time now and was not about to sit around waiting until the warmer weather deemed it appropriate for me to make ice-cream, as who has the patience to wait until October?

Now just a little word of warning before you proceed any further or dash out the door to go gather your ingredients. This almond turrón ice cream is incredibly rich and wonderfully adult, so don't try giving it to the children, as they'll most likely turn their noses up at it.

The upside though is that there'll be more ice cream for you!

Helado De Turrón - Almond Turrón Ice Cream

Adapted from The Food of Spain 2008


For the turrón

230g caster sugar

120ml of water

100g whole almonds, roasted

For the ice cream

8 organic egg yolks

150g raw caster sugar

150ml Pedro Ximénez

900ml pouring cream


1. To make the turrón, combine the sugar and water in a non-stick saucepan and turn the heat to high and boil for 8-10 minutes or until it's dark golden brown. Scatter the roasted almonds on to a greased baking tray and then carefully pour on the toffee and set aside to harden.

2. Whisk the egg yolks and sugar in a large bowl until pale and creamy. Add the sherry and cream and whisk until well combined.

3. Transfer the contents of the bowl to a saucepan and turn the heat to medium, and stir for 10 -15 minutes or until the mixture has thickened.
4. Transfer the mixture to a bowl. When it is cool, place the bowl in the refrigerator for at least 30 minutes. Put the mixture in your ice cream maker and proceed according to the manufacturers instructions.

5. Meanwhile break up the turrón into pieces and place it in the food processor and pulse until it resembles coarse sand. Stir through the almond turrón into the ice cream and then freeze until required.


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Recent Comments

  • Jas: I keep finding these fabulous recipes for an ice cream read more
  • Ms.Gourmet: The Pedro Ximénez is a Spanish sherry and it's very read more
  • Sarah: I say anytime is perfect for ice cream. What a read more
  • Ms.Gourmet: Aw, thank you bella x read more
  • Ms.Gourmet: Great minds think alike x read more
  • Ms.Gourmet: Agreed! read more
  • Ms.Gourmet: Fabulous - I'll keep making ice-cream right through winter then! read more
  • Ms.Gourmet: Thanks Anh! read more
  • Ms.Gourmet: I've never had my ice-cream referred to as 'sexy' before! read more
  • Christie: Love that spoon! Especially when used to eat something so read more