Crush the Alicante turrón into chunks.
Grease a 1/2 quart soufflé dish with butter. Place in the freezer.
Make a thin syrup with the water and sugar.
Beat the egg yolks in a blender with the sugar syrup.
Dissolve the Jijona turrón in the wine.
Whip the cream.
Beat the egg whites until stiff.
One after the other, gently stir the different mixtures together. Sprinkle the soufflé dish with some of the Alicante turrón. Pour in the prepared mixture. Leave for a few hours in the freezer (preferably overnight).
Remove ice cream from the freezer and sprinkle with the rest of the turron. Slice squares of the ice cream and serve alone or with chocolate sauce.