Turrón de Jijona

One of the best ways to beat the summer heat is by cooling off and eating an ice cream. If you would like to learn how to make your own ice cream and nougat is one of your favorite flavors, read below as we will provide the steps to make homemade nougat ice cream.

Jijona nougat is the star of the nougat candies. Creamy, delicious bouquet and orange tree honey and toasted almond aromas.


  • 300ml of whole milk.
  • 1 lemon.
  • 2 cinnamon sticks.
  • 400ml of whipping cream.
  • 100g of white sugar or 3 tablespoons of honey…to your liking.
  • 1 bar of Jijona nougat.
  • 2 egg yolks, large if possible.
  • 1 pinch of salt.


The first step is to prepare the flavored milk we need:

You will need to wash and peel lemon’s skin, trying to avoid leaving a lot of the white part exposed, since it will, as you must well know, give a sour taste.

In the meantime, pour the milk into a saucepan and, when it starts boiling, remove from the fire to then add the lemon skin and cinnamon sticks. Leave to stand for 8 to 10 minutes.

Elaborating the cream:

  • Add whipping cream to the flavored milk and heat over a medium heat until it warms up.
  • Separate the yolk from the eggs.
  • Add sugar to the yolk and whip with stir sticks until it acquires a creamy texture.
  • Split the bar of Jijona nougat in two pieces and insert into the flavored milk with the yolk, and add a pinch of salt. Stir everything together over low heat for everything to mix and be integrated.
  • Leave the mixture to cool in the refrigerator for 3 to 4 hours. 

Making the ice cream:

This part is easier to do with a fridge, but it can, otherwise, be done as follows:

  • With a fridge: Remove the cream from the refrigerator to place it in a fridge, which has previously been in a freezer for 24 hours. Stir the cream with a spatula to give it a consistent texture (this also allows air to enter the mixture, which creates small crystals and a lighter mixture). The process takes between 15 and 30 minutes, depending on the freezer’s quality. When the cream acquires a texture similar to butter, add the second half of the nougat bar to give the ice cream chunks of nougat. Mix thoroughly and leave to freeze until the next day.
  • Without a fridge: Making ice cream without a fridge is a little more complicated. As it is ideal to previously have the cream in the refrigerator for 3 hours and in the freezer for another hour, you will have to stir the cream every 10 or 15 minutes for 2 hours to break any crystallization. To stir, remove and insert the cream into a metallic bowl that was previously stored in the fridge and is cold, to then mix with stir sticks to avoid crystals from forming. Subsequently, leave in the freezer until the next day, when you will be able to enjoy your nougat ice cream.

Now this is a homemade ice cream! Besides making it yourself, it also seems to taste better.

Would you take the challenge to try the ice cream recipe of Xixona nougat?