Panforte in Italian cuisine is a delicious muffin with a lot of dried fruits and nuts, which is usually baked for the Christmas table. Why don't you try this gingerbread ice cream!
It is necessary
- For 2 liters of ice cream:
- - 500 ml of low-fat cream;
- - 260 g of sugar;
- - 2 sticks of cinnamon;
- - 0.5 tsp ground cloves;
- - 0.5 tsp ground nutmeg;
- - 1 liter of heavy cream;
- - 8 large yolks;
- - 90 ml of liquid honey;
- - 60 g of candied citrus zest;
- - 130 g toasted almonds.
Instructions
Step 1
Pour 500 ml of low-fat (10%) cream into a suitable saucepan, add ground nutmeg, cinnamon halves and cloves, and place on the stove over medium heat. Bring to a boil and remove from heat. Leave on for 30 minutes, covered with a lid.
Step 2
Return the pan of cream to the fire again. Whisk the yolks in a large bowl while the cream is heating.
Step 3
Pour hot cream over the yolks with vigorous stirring. Then pour the yolk-butter mixture back into the saucepan and simmer over moderate heat, stirring constantly.
Step 4
Once the mixture is thick enough (and resembles an English custard in consistency), remove the pan from the burner and strain its contents through a sieve. Stir in heavy cream.
Step 5
Pour everything into a saucepan and place a bowl of future ice cream in a bowl of ice water or ice cubes. Leave to cool to room temperature, stirring occasionally.
Step 6
Heat the honey slightly and mix with ice cream.
Step 7
Transfer the mixture to a freezer container and place in the freezer. To prevent the ice cream from crystallizing, the first 2 hours it must be stirred every 20-30 minutes.
Step 8
Before the last stirring, chop the almonds with a knife or a kitchen processor into coarse or medium crumbs - whichever you prefer, and add to the ice cream.
