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Manzanilla olives stuffed with anchovies create a combination that is simply irresistible. Extra-Large and stuffed with the perfect amount of anchovy to make the flavor pop!
Size: 12.7oz/350g net, 5.3oz/150g drained
Origin: Alicante, Spain
OL017
$6.50
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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