Recipes for using Spanish turron candy?
If you melt some of the turron de Jijona in warm milk and let the milk/turron mixture cool you can stir it into ready made icecream and let it freeze again.
But you asked for an alternative recipe - a popular one in Spain (where creme caramel - called 'flan' - is one of the nations faourite desserts) is... flan de turron.
The idea is that you make creme caramel (generally made from a packet) and when you heat the milk you dissolve the turron into it and make the dessert as usual - often some extra milk or cream is used, about a fifth more than indicated in the packet.
Do remember that this kind of turron will melt in warmed milk, butter or cream. You can incorporate it into a sponge (something like a financier would be ideal) or a mousse or even a souffle.
I recently posted a couple of recipes for Spanish style hot chocolate - you could try melting in a little bit of turron de Jijona (and cut down on the sugar).
I rarely have a surplus but I've tried using it in ice cream and love it.
I've taken it to Japan as a gift before and it makes a nice wagashi as its intense sweetness goes well with matcha (tea ceremony tea). But for this I prefer turron de yema tostada which really is a perfect accompaniment to this kind of tea.
If you don't have an ice cream maker you can still make a custard base with the turron and perhaps make a flan or a simple pudding. Turron jijona has an almost peanut buttery texture so I might also consider making a bread pudding with some orange rind or crumble it to make a base for a ramekin of panna cotta.