Turron Ice Cream

125 g icing sugar
470 ml double cream
4 egg whites
1 round hard (Alicante) turron or 1 bar from rectangular box - crush roughly with rolling pin
1/2 bar of soft (Jijona) turron - crumbled

shallow container - baking tin or Tuppperware about 15 cm x 30 cm, lined with double cling film long enough to wrap over the top of the contents

In a mixer, combine the cream and icing sugar and whisk to soft peak.

Fold in turron.

Whisk egg whites to firm peak - carefully fold into cream mix.

Pour into container fold over cling film to cover and freeze for about 2 hours or until firm.

Actually, you can serve it straight from the container, but I usually remove from the container and mould inside the cling film to form a sausage shape (it doesn't freeze bone hard).  Then you can place it on a serving plate and sprinkle with grated chocolate and chopped, flaked almonds and serve in slices. 

Return it to the freezer after moulding to firm up before serving.  It can be served straight from the freezer.