Turron ice cream is a creamy, no-churn frozen dessert made with Spanish turrón, a traditional almond nougat confection. It combines the rich, nutty flavor of toasted almonds with a smooth, custard-like base, creating a treat that is both indulgent and refreshing. This recipe uses soft turrón (turrón blando) for its easy melting quality, but you can adapt it with other varieties.
Ingredients
- 1 ½ cups (360 ml) heavy cream, cold
- 1 cup (240 ml) whole milk
- 4 large egg yolks
- ⅔ cup (130 g) granulated sugar
- 1 teaspoon vanilla extract
- 8 oz (225 g) soft turrón (turrón blando), chopped
- ¼ teaspoon salt
- Optional: 2 tablespoons (30 ml) brandy or rum (for adults)
Instructions
- In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling.
- In a separate bowl, whisk the egg yolks until pale and slightly thickened. Gradually pour about ½ cup of the hot milk mixture into the yolks, whisking constantly to temper them.
- Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 170°F / 77°C on a thermometer). Do not let it boil.
- Remove from heat and stir in the chopped turrón until it melts into the custard. If using alcohol, stir it in now. Let the mixture cool to room temperature, then cover and refrigerate until completely chilled, at least 2 hours.
- In a large bowl, whip the cold heavy cream and vanilla extract to soft peaks.
- Gently fold the chilled custard into the whipped cream in thirds, being careful not to deflate the cream.
- Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container. Cover with plastic wrap or a lid.
- Freeze for at least 4 hours, or until firm. For best texture, stir the mixture every hour for the first 3 hours to break up ice crystals, then let it freeze solid.
Tips
- Use soft turrón: Turrón blando (soft nougat) is essential for a smooth texture. If you only have hard turrón, grate it finely and add it to the custard; it will soften but remain slightly crunchy.
- Chill thoroughly: Do not skip the chilling step. A cold custard ensures a smoother churn and prevents ice crystals.
- No-churn method: If you don’t have an ice cream maker, this recipe works perfectly as a no-churn ice cream. The whipped cream provides air, so just freeze as directed.
- Alcohol note: Adding brandy or rum lowers the freezing point slightly, resulting in a softer texture. For a non-alcoholic version, omit it.
Serving Suggestions
Serve scoops of turron ice cream in small bowls or cones. For a Spanish flair, drizzle with a little honey and sprinkle with toasted almonds. It also pairs beautifully with a slice of almond cake or dark chocolate brownie.
Variations
- Chocolate Turron: Fold in ½ cup (85 g) of dark chocolate chips or shavings before freezing.
- Nut-Free: Substitute the turrón with 1 cup (120 g) of toasted sunflower seeds blended with ¼ cup (60 ml) honey and 2 tablespoons (30 g) of powdered sugar, processed until smooth.
- Vegan: Use full-fat coconut cream instead of heavy cream and a plant-based milk. Replace egg yolks with 2 tablespoons of cornstarch mixed with 3 tablespoons of water, and use a vegan turrón (check labels).
Storage and Reheating
Store the turron ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for 5-10 minutes to soften slightly. Do not microwave; it will melt unevenly. If the ice cream becomes too hard, let it thaw in the refrigerator for 15 minutes before scooping.
Frequently Asked Questions
Can I use hard turrón instead of soft? Yes, but grate it finely. Hard turrón will add a crunchy texture and may not melt as smoothly; you might need to simmer it in the milk for a few extra minutes to soften.
Do I need an ice cream maker? No. This recipe is designed as a no-churn ice cream. The whipped cream and chilled custard create a creamy texture without churning. Stirring during the first few hours of freezing helps reduce ice crystals.
Can I make this ahead of time? Absolutely. Prepare it up to 2 weeks in advance and keep it frozen. Just remember to let it soften slightly before serving.
What if I don’t have brandy or rum? Simply omit it. The ice cream will still be delicious. You can also use a teaspoon of almond extract for extra nuttiness.
Is turron ice cream safe for children? Yes, if you omit the alcohol. The egg yolks are cooked in the custard until they reach 170°F (77°C), which is above the safe minimum of 160°F (71°C) for egg dishes, making it safe for everyone.
Can I use a different nut? Turrón is traditionally almond-based, but you can make a similar ice cream with pistachio paste or hazelnut praline. Adjust the sweetness accordingly.
Related
- Ramen Simmering Techniques for Rich Broth
- Poaching vs Simmering: Key Differences & How to Do Both
- Best Pots for Slow Cooking: Materials, Sizes, and Safety
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).