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Turrón de Jijona
Soft almond turrón blended into a vanilla base — Navidad en una pinta.
10 min prep · 24h freeze 4 pints easy
Turrón blando is essentially marzipan with honey — we blend it into the base and lean on its sweetness instead of extra sugar.
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
13.2%
target 10–16%
Sugar
18.3%
target 14–20%
MSNF
9.8%
target 8–11%
Total solids
43.2%
target 36–42%
PAC260.5 / 220–280
POD (sweetness)
98
target 140–190
Total mass
671 g
target 473 g = pint
Why
- • Total solids 43.2% is above 42% — base will be gummy.
Fix it
- → Add 36 g water to lower total solids.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk376 g
- Heavy Cream129 g
- Turrón de Jijona (crushed)90 g
- Dextrose52 g
- Skim Milk Powder24 g
- Granulated Sugar0 g
Batch mass671 g
Method
- 1.Warm milk and cream, blend in crushed turrón until smooth.
- 2.Stir in dextrose and milk powder until dissolved.
- 3.Cool, pint, freeze 24 h. Spin on Ice Cream.
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