Artisan turron ice cream
Almond and rosemary honey, Yon Gallardo's recipe: real turrón, with no colourings or flavourings. Very rich and very long on the palate.
The roasting runs at 120 °C for 60 minutes, far gentler and longer than the 180 °C/10 min of the site's other pastes. That way the almond dries and toasts through without scorching on the outside.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·Honey cold · almond paste as the cooldown begins · orange-blossom water at 4 °C.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
Creamy and noticeably soft, because the honey — the main sugar here — lowers the freezing point considerably. It also signs the flavour: the turrón comes out more floral and less flat than with ordinary sugar.
Everything about this turrón ice cream
The sweetness does not come from table sugar: rosemary honey and dextrose lead, with barely any sucrose. That split is what leaves the serving temperature below band: it comes out soft. And the sweetness restrained, because turrón is already sweet in itself.
The almond goes in as paste made from marcona toasted at low temperature. The base runs on milk, water and very little cream: the fat comes mostly from the almond, and the ice cream stays in band.
Three moments: the honey cold, with the liquids; the almond paste as the cooling begins; and the orange blossom water with the mix already at 4 °C, because it is very volatile and very potent.
The ingredients and what each does
Every ingredient has a technical job: cream brings fat and creaminess, milk powder raises the non-fat solids, the sugars set the sweetness and the freezing point, and the stabiliser controls crystal growth during storage.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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