14 de octubre de 2024

Indulge in the Irresistible Delights of Monsieur Cuisine’s Helado de Turrón

Are you ready to treat yourself to a truly irresistible dessert? Monsieur Cuisine’s Helado de Turrón is the perfect choice! This creamy and decadent ice cream combines the rich flavors of traditional Spanish nougat with the smoothness of homemade ice cream. With just a few simple ingredients and a little bit of patience, you can create a dessert that will impress even the most discerning palates.

Ingredients:

400g of turrón (Spanish nougat)

400ml of heavy cream

200ml of whole milk

4 egg yolks

100g of sugar

1 teaspoon of vanilla extract

Preparation:

Step 1: Prepare the Turrón

Start by breaking the turrón into small pieces. You can use your hands or a knife to do this. Make sure the turrón is at room temperature for easier handling.

Step 2: Heat the Cream and Milk

In a medium-sized saucepan, heat the heavy cream and whole milk over medium heat. Stir occasionally to prevent scorching. Heat until the mixture reaches a temperature of 60°C.

Step 3: Beat the Egg Yolks

In a separate bowl, whisk together the egg yolks and sugar until well combined. This will create a thick and pale yellow mixture.

Step 4: Temper the Egg Mixture

Take a ladleful of the hot cream and milk mixture and slowly pour it into the egg yolk mixture, whisking constantly. This step is important to gradually increase the temperature of the eggs without scrambling them. Continue adding the hot liquid, one ladleful at a time, until about half of the mixture has been incorporated.

Step 5: Combine the Mixtures

Pour the tempered egg mixture back into the saucepan with the remaining cream and milk mixture. Stir well to combine.

Step 6: Cook the Custard

Place the saucepan back on the stove over low heat. Cook the custard, stirring constantly, until it thickens enough to coat the back of a spoon. This will take approximately 10-15 minutes. The custard should reach a temperature of 75°C.

Step 7: Strain the Custard

Once the custard has thickened, remove it from the heat and strain it through a fine-mesh sieve to remove any lumps or cooked egg bits. This will result in a smoother and creamier ice cream base.

Step 8: Add the Turrón

Add the broken turrón pieces to the strained custard and stir until the turrón has completely melted and incorporated into the mixture.

Step 9: Chill the Mixture

Cover the custard mixture and refrigerate it for at least 4 hours, or preferably overnight. This will allow the flavors to meld together and the custard to become well-chilled.

Step 10: Churn the Ice Cream

Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-30 minutes, or until the ice cream reaches a soft-serve consistency.

Step 11: Freeze the Ice Cream

Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until it reaches a firm and scoopable consistency.

Step 12: Serve and Enjoy!

Once the ice cream has fully frozen, it’s ready to be served and enjoyed. Scoop it into bowls or cones, and savor the irresistible delights of Monsieur Cuisine’s Helado de Turrón!