This beautiful Ice Cream Torta was created with a variety of Spanish gourmet specialty products. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes Turron Blando Ice Cream. To serve, she places some roasted plum compote on the bottom of the plate, along with a scoop of the Turron Blando Ice Cream. She sandwiches the ice cream in between pieces of original anise Inés Rosales tortas. Inés Rosales tortas have been made by hand in Sevilla for more than a century, and have a wonderful crispy, light, and flaky texture. To finish, she drizzles the ice cream with fruity and buttery Castillo De Canena Picual olive oil from Spain.