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Two Turrón Spanish Ice Cream,
Spanish Dessert Recipe
Two Turrón Spanish Ice Cream is a wonderful rich dessert based on the famous
Jijona and Alicante turrón candy.
Ingredients for Spanish Ice Cream:
- 3/4 cup sugar
- 4 tbs. water
- 6 egg yolks
- 3 egg whites
- 1/2 lb. (1 bar)soft (jijona) turrón
- 1/4 lb. (1/2 bar) hard (alicante) turrón
- 2 tbs. sweet sherry wine
- 1 cup cream
Preparation Instructions Spanish Ice Cream:
- Crush the Alicante turrón into chunks.
- Grease a 1/2 quart soufflé dish with butter. Place in the freezer.
- Make a thin syrup with the water and sugar.
- Beat the egg yolks together in a blender with the sugar syrup.
- Dissolve the Jijona turrón in the wine.
- Whip the cream.
- Beat the egg whites until stiff.
- One after the other, gently stir the different mixtures together.
Sprinkle the soufflé dish with some of the Alicante turrón.
- Pour in the prepared mixture. Leave for a few hours in the freezer
(preferably overnight.)
- Remove the ice cream from the freezer and sprinkle with the rest
of the turrón.
Slice squares of the ice cream and serve alone or with chocolate sauce.
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