Oh my, if you don't have this book, you missed David brief story when he was on vacation in Barcelona. I will not giving away the story, you just have to find out your self :). The story has something to do with turrón, guns and Spanish police mans, it's hilarious.
Well, I love turron, I made my own a while back, and remember how family and friends love it. I really have to make it again, perhaps when the weather a bit cooler. For now, since we experiencing heat wave at the moment, turrón ice cream would be appropriate.
David lebovitz's Turrón Ice Cream
Recipe adapted from David Lebovitz's Perfect Scoop
makes 1¼ liters
375 ml whole milk
100 g sugar
60 ml honey
pinch of salt
1 orange (I used Seville orange)
375 ml heavy cream
5 large egg yolks
1 tsp orange flower water
2 tbs chopped candied citrus (I happen to have candied Buddha's hand)
60 g chopped hazelnut
30 g chopped pistachios
In a large pan add whole milk, sugar, honey, and salt. Set the pan on a medium heat, and leave for a few minutes until the milk is warm and sugar is dissolved. Remove from the heat, zest the orange directly on the milk. Leave for a minute or two.
Pour heavy cream in a medium bowl, and place a mess strainer on top.
In another bowl, whisk egg yolk. Slowly pour warm milk into the yolks, whisking it constantly. Pour this mixture back into the pan. Set the pan back into medium heat, cook, stirring continuously until the mixture is thicken and coat the back of a spoon, or spatula. Remove from the heat and pour it into the heavy cream through a strainer. Remove the strainer, and stir to blend.
Fit a one gallon size ziplog bag on a glass measuring cup.
Fill a large bowl with plenty of ice cubes and water to make ice water bath.
Pour custard mixture into ziplog bag, submerge the bag into ice water bath until very cold, about 45 minutes.
Pour the cold custard into ice cream canister, and process according manufacturer's direction.
Transfer into container, layering it with chopped nuts and candied citrus. Place a piece of parchment paper directly on top, and close the container with its own lid, and place it in the freezer. Or, if you like your ice cream soft, you can serve it right way too.