Panforte in Italian cuisine is a delicious cupcake with lots of dried fruits and nuts, which is usually baked at the Christmas table. Why don't you try ice cream with such a gingerbread flavor!
Pick your recipe
You will need
- For 2 liters of ice cream:
- - 500 ml low-fat cream;
- - 260 g of sugar;
- - 2 cinnamon sticks;
- - 0.5 tsp ground cloves;
- - 0.5 tsp ground nutmeg;
- - 1 liter of fat cream;
- - 8 large yolks;
- - 90 ml of liquid honey;
- - 60 g of candied citrus zest;
- - 130 g of toasted almonds.
Instruction manual
1
Pour 500 ml of nonfat (10%) cream into a suitable saucepan, add ground nutmeg, halved cinnamon shelves and cloves and put on the stove over medium heat. Bring to a boil and remove from heat. Leave on for 30 minutes with a lid.
2
Return the pot of cream to the fire again. While the cream is heating, mix the yolks in a large bowl with a whisk.
3
Pour the hot cream over the yolks with vigorous stirring. Then pour the yolk-cream mixture back into the pan and brew over moderate heat, stirring constantly.
4
Once the mixture is thick enough (and will resemble an English custard by consistency), remove the pan from the burner and strain its contents through a sieve. Stir in heavy cream.
5
Pour everything into a saucepan and put a bowl of future ice cream in a bowl of ice water or ice cubes. Leave to cool to room temperature, stirring occasionally.
6
Heat the honey slightly and mix in ice cream.
7
Transfer the mixture to a container for freezing and put in the freezer. So that the ice cream does not crystallize, the first 2 hours it must be mixed every 20-30 minutes.
8
Before the last stirring, grind the almonds with a knife or a kitchen processor into large or medium crumbs - as you like, and mix with ice cream.