Panforte Ice Cream Recipe: This is one of my absolute favorite homemade ice cream recipes. It is also one of the most painstaking time consuming one to make. It all boils down to the candied citrus peels which take awhile to make but absolute blow you away with flavor when added to the ice cream!
For those of you unfamiliar with the Italian cake, Panforte is a traditional Italian dessert containing fruits and nuts and resembles a fruit cake. Panforte Ice Cream has an amazing flavor and in my opinion blows the cake recipe out of the water!
Making candied citrus is fairly easy, but takes a long time. Don’t be discouraged though, when you bite into one while eating this Panforte Ice Cream, you’ll find that the toasted almond, cloves and citrus together are a divine combination and well worth the effort.
Live to Eat!
- 1 Cup Whole Milk
- 2 Cups Heavy Cream
- 1½ Cup Sugar Divided
- ½ Cup Inverted Sugar (or sub corn syrup)
- 3 Tablespoons Honey
- 1 Cinnamon Stick
- ¼ Teaspoon Fresh Nutmeg
- ¼ Teaspoon Ground Cloves
- 2 Pinches Salt (divided)
- 3 Egg Yolks
- ½ Cup Almonds
- 1 Orange
- 1 Lemon
- 1 Tablespoon Corn Syrup
- 2 Cups Water
- MAKE THE CANDIED CITRUS PEELS:
- Peel the lemon and orange and cut the peels into toothpick sized strips.
- Boil a pot of water and add the citrus peels, boil for 15 minutes, remove and let dry.
- Place 2 cups of water, 1 cup of sugar, 1 T of corn syrup and 1 pinch of salt into a medium sauce pan and boil.
- Once everything melts together add the citrus peels and cook for 20-25 minutes until the mixture thickens.
- Pull out the citrus peels with a fork and set aside.
- MAKE THE ALMONDS:
- Preheat oven to 350 Degrees.
- Place whole almonds on a baking sheet and cook for 8-10 minutes until fragrant.
- Remove from oven and allow to cool.
- Chop almonds into fine pieces and set aside.
- MAKE THE ICE CREAM:
- Set aside 1 cup of heavy cream in a metal bowl over an ice bath.
- In a large saucepan combine 1 cup milk, 1 cup of heavy cream, ½ cup sugar, ½ cup inverted sugar (or corn syrup), honey, cinnamon stick, nutmeg, cloves and 1 pinch of salt.
- Bring mixture to a slow boil and melt ingredients together.
- In a separate bowl beat the egg yolks.
- Custard the mixture by taking the heated cream base and slowly adding to the egg yolks while whisking rapidly to prevent cooking.
- Once half the cream mixture is whisked into the egg yolks, pour the mixture into the sauce pan and cook on medium low while constantly stirring.
- Once mixture thickens enough to coat the back of a spoon (SEE IMAGE BELOW), remove from heat and pour through strainer into the cream ice bath.
- Mix together and allow to cool to room temperature.
- Place mixture in refrigerator for 2 hours - overnight.
- Freeze in ice cream maker to manufacturer's instructions.
- Fold in the almonds and citrus peels.
- Freeze overnight.
1 Comment. Leave new
Absolutely amazing !!!!