Panforte Ice Cream

Panforte Ice Cream

Ingredients:

Yield: 1 quart
1 cup half and half

2/3 cup sugar

1 cinnamon stick, cut in half

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 cups heavy cream

4 large egg yolks

3 tablespoons full flavored honey

1/4 cup mixed candied citrus peel

1/2 cup almonds, toasted

Directions:

Warm the half and half, sugar, and spices in a medium saucepan.  Cover, remove from heat, and let steep at room temperature for 30 minutes.

Rewarm the spice infused mixture.  Pour the cream into a large bowl and set a mesh strainer on top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through a strainer and mix it into the cream.  Discard the cinnamon stick.  Stir the custard until cool over an ice bath.  While it is cooling, warm the honey in a small saucepan, then stir it into the custard.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.  During the last few minutes of churning, add the candied citrus peel and almonds.

The Perfect Scoop,  pg.68   Pairs well with Black Pepper Ice Cream