Turron ice cream
There is no milk or cream here: Jijona turrón is almost entirely almond and supplies all the fat on its own. The base is water and milk powder, to leave it room.
All the fat in this ice cream comes from the turrón. The rest of the recipe — water, skimmed milk powder, sugars, salt and stabiliser — contributes not a gram.
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
- ·The turrón pieces go in at the end, as it leaves the churn, and do not count in the recipe's balance.
- ·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 without any cream: the fat comes from the turrón's almond, which is why the flavour arrives so directly, without the film whole milk leaves. The pinch of salt marks the roast and stops it from being merely sweet.
Everything about this turrón ice cream
A badly built turrón ice cream tastes like milk ice cream with bits in it. Not this one, because it is built the other way round: the base is emptied out to make room for the turrón. No whole milk, no cream; water and skimmed milk powder, which brings protein and solids without fat.
Why? Because Jijona turrón at 70 % almond brings all the fat in the litre. Add cream on top and the ice cream would go far beyond what an ice cream can carry and come out heavy.
The same goes for the sugar: the turrón brings nearly half of what the litre contains. That is why the recipe adds not one gram of table sugar: only dextrose and a pinch of fructose, which are what you need to fine-tune the firmness and the sweetness without overshooting.
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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