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Whole fillets of the elusive white fin Bonito carefully packed in olive oil. Perfect for topping salads, making an unbeatably rich sandwich and for stuffing piquillo peppers.
Size: 4oz/111g net
Origin: Galicia, Spain
SF016
$12.29
Recipe - Helado de Turron (Turron Ice Cream)
Ingredients
4 cups Light Cream
1 (14 ounce) can Sweetened Condensed Milk
2 tablespoons Vanilla extract
1 bar Jijona Turron
Prep Time/ Cook Time
5 minutes preparation
Recipe Size
Serves 4-6
Instructions
Crumble the Jijona Turron into small pieces and place in a thin layer on a parchment lined baking sheet. Place the baking sheet in the freezer. In a large bowl combine the remaining ingredients for the ice cream. Mix well. Pour into the ice cream freezer container. Freeze according to the ice cream maker manufacturer's instructions. When the ice cream begins to firm, (soft serve consistency) add the Jijona Turron, and blend for another minute. Freeze until firm. Buen Provecho!
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