Roll the acetate sheets into eight ½-inch-diameter tubes, secure the sides with tape, and then tape off one of the open ends to seal. Stand the tubes in a container that will keep them upright with the open end facing up. In a small saucepan, bring the milk, heavy cream, and Turrón to a simmer, cover, and remove from the heat to rest for 5 minutes. Transfer the mixture to a blender and puree until very smooth; return to the saucepan over medium heat. In a heatproof bowl, whisk the milk powder, sugar, and egg yolks until smooth. While whisking, gradually pour half of the hot cream mixture into the egg yolk mixture. Gradually whisk the contents back into the saucepan. Return the pan to medium heat and cook, while whisking, until it reaches 185°F. Remove from the heat and pass through a fine-meshed sieve into a bowl set over ice. Stir until well chilled, then spin in an ice cream machine according to the manufacturer’s instructions.