Turron Ice Cream

• 1 1/2 cups (375 ml) half-and-half
• 1/2 cup (100 g) sugar
• 1/4 cup (60 ml) good-flavored honey
• Pinch of salt
• 1 orange, preferably unsprayed
• 1 1/2 cups (375 ml) heavy cream
• 5 large egg yolks
• 1 teaspoon orange-flower water
• 2 tablespoons chopped candied orange peel (see Note)
• 2/3 cup (75 g) almonds, toasted (page 13) and very coarsely chopped
• 1/4 cup (30 g) shelled unsalted pistachio nuts, very coarsely chopped

1. Warm the half-and-half, sugar, honey, and salt in a medium saucepan.
2. Zest the orange directly into the mixture.
3. Pour the cream into a large bowl and set a mesh strainer on top.
4. In a separate medium bowl, whisk together the egg yolks.
5. Slowly pour the warm half-and-half into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
6. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
7. Pour the custard through the strainer and stir it into the cream to cool.
8. Add the orange-flower water and stir until cool over an ice bath.
9. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
10. As you remove it from the machine, fold in the candied orange peel, almonds, and pistachio nuts.

sugar, honey, salt, orange, heavy cream, egg yolks, orangeflower water, candied orange, almonds, nuts

Taken from www.epicurious.com/recipes/food/views/turron-ice-cream-379869 (may not work)