This Almond Nougat Ice Cream Cookie is a Spanish recipe made with Jijona Turrón. The tasty Almond Nougat Ice Cream is placed on top of a Chocolate Almond Cookie and garnished with Salted Pistachios. These three flavors come together to make the Tripple Crown of Spanish deserts.
The Honey Bee and the Almond Tree
Since the Middle Ages, the Jijona region of Spain has been known for its productive almond orchards and outstanding honey farms. First referenced in 1531, Jijona was said to be the birthplace of turrón. Turrón has become such a valued confection that now its formulas and quality are standardized and endorsed by a Regulation Council.
Almond Nougat Ice Cream Cookie ~ Galleta Helada de Turrón de Almendra
Ingredients
For the Ice Cream
- ¾ cup sugar
- 2 cups whole milk
- 3 medium eggs whites separated
- ⅓ oz jijona turrón
- 3 tbsp sweet sherry
- ¾ cup whipping cream
For the Cookie
- 1 tbsp shortening
- 4 large eggs
- 3 oz raw almonds blanched and peeled if possible
- 5 tbsp unsalted butter softened
- ⅓ cup granulated sugar
- 2½ oz shaved chocolate
- 6 ladyfingers
- ½ cup milk
- 2½ oz rum
- 1 tbsp cornstarch
- 1 tbsp all-purpose flour
- salted pistachios for garnish
Instructions
To Make the Ice Cream
- Put the sugar, milk and egg yolks in a saucepan and prepare a custard using a bain marie or double boiler, stirring slowly and continuously with a wooden spoon, until the custard is set and it coats the back of the spoon. Watch it closely to avoid any boiling, or it will curdle.
- Process the crumbled turrón with the wine into a paste, then add to the custard and mix well. Set this mixture aside and let cool to ambient.
- When the turrón custard is cool, whip the cream to soft peaks and add, folding gently till fully incorporated.
- Whip the egg whites to stiff peaks and fold carefully into the mixture. Mix gently but thoroughly to avoid any white streaks in the final ice cream mixture.
- Leave to freeze in your icebox and whip every hour till fully set or churn in your ice cream maker.
To Make the Cookies
- Preheat oven to 360°F (180°C) degrees. Grease a 9-inch springform pan with 1 tablespoon vegetable shortening.
- Separate the yolks and egg whites into separate bowls.
- Blanch, peel and toast the almonds on a baking sheet at 360°F for 5-10 minutes. Grind them in a food processor and set aside. To reduce the preparation time, buy peeled blanched almonds in the store and grind them.
- Beat the butter, adding sugar and beating until mixture is smooth in a large bowl.
- Add egg yolks one at a time, continuously mixing. Add the ground almonds and shaved chocolate and mix well on low with a hand mixer.
- Pour in the milk and rum in another bowl. Soak the ladyfingers in the milk mixture until soft, then add to the butter-sugar mixture. Mix well. Add the flour and cornstarch and mix.
- Beat the egg whites to a stiff point, which takes about 5 minutes with an electric hand mixer. Fold into the batter using a spatula.
- Pour the mix evenly into a Muffin Top Baking Pan. If you do not have one you can use a cupcake pan.
- Bake in the oven on middle rack for about 25 minutes. Check the cookies after 15 minutes. The cake is done when a toothpick is inserted into the center and comes out clean.
- Cool the cake on a rack. When cool, remove the sides of the pan.
- Place one cookie on a small plate. Place one scoop of ice cream on the cookie. Garnish with salted pistachios.
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