Turrón Gelato

Gelato Base

• 2.93 kg / 6 lb 7.35 oz / 58.52%

1. Make the gelato base according to the Classic Ice Cream Method. Add the turrón while the base is still hot; whisk thoroughly to completely dissolve.
2. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
3. Once the base has aged, churn to the desired consist