“Jijona” Nougat (Soft almond and honey bar) Ice-cream Preparation

Separate the egg yolks from the whites. Cut the soft almond and honey bar into small pieces mix it with the yolks, a  ¼ litre of milk, and sugar in a bowl.

In a different saucepan boil the rest of the milk and double cream.

Once the milk is boiling add the mixture you made into the saucepan and boil everything together. Once everything is properly mixed, give it a final stir and let it cool at room temperature.

Put it into the freezer for 3 hours moving the cream every 30 minutes until it's frozen.

Serves 2
Preparation time: 30 min
Difficulty: Low

  • 5 eggs
    ½  l of milk
    ½ l of double cream (whipping cream).
    200g of  "Turrón de Jijona" (Soft Almond and honey bar) Plaza del Sol
    2 spoonfuls of sugar.