Turrón Gelato

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Gelato Base

  • 2.93 kg / 6 lb 7.35 oz / 58.52% milk
  • 523 g / 2 lb 2.45 oz / 10.48% heavy cream
  • 703 g / 1 lb 8.8 oz / 14.04% sugar
  • 350 g / 1 lb 5.89 oz / 6.99% egg yolks
  • 500 g / 1 lb 1.64 oz / 9.99% turrón, crumbled

Method

  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 consistency.
  4. Harden for at least 2 hours and up to 4 hours. Reserve until needed.