Pelotazo Malagueno

Measure the required amount of sugar and place it into a heavy-bottomed saucepan. Add a small amount of water to the sugar to create a simple syrup base.

Heat the sugar and water mixture over medium heat, stirring gently until all the sugar has completely dissolved. Do not allow the mixture to boil at this stage.

Increase the heat slightly and bring the syrup to a gentle boil, cooking without stirring until it reaches the desired consistency and temperature. Use a candy thermometer to monitor the temperature carefully.

Remove the syrup from the heat and allow it to cool to room temperature, skimming off any foam that forms on the surface. Transfer the cooled syrup to a clean mixing bowl.

Pour the cooled sugar syrup into an ice cream maker and churn according to the manufacturer's instructions until the mixture reaches a thick, creamy, semi-frozen consistency.

Transfer the churned frozen mixture into a freezer-safe container, smoothing the top evenly with a spatula. Cover tightly with a lid or plastic wrap to prevent ice crystals from forming.

Place the container in the freezer and allow the Pelotazo Malagueño to set completely until firm. Remove from the freezer a few minutes before serving to allow it to soften slightly for scooping.