Panforte Ice Cream

Name: Panforte Ice Cream
Yield: makes about 1 quart (1 liter)
Ingredients: 1 cup (250 ml) half-and-half; 2/3 cup (130 g) sugar; 1 cinnamon stick, broken in half; 1/4 teaspoon ground cloves; 1/4 teaspoon freshly grated nutmeg; 2 cups (500 ml) heavy cream; 4 large egg yolks; 3 tablespoons (45 ml) full-flavored honey; 1/4 cup (30 g) mixed candied citrus peel (see Note); 1/2 cup (65 g) almonds, toasted (see page 13) and coarsely chopped

December 9, 2011

Fortunately, I once worked with pastry chef Mary Canales. Unfortunately, our time together lasted merely a few hours. I was ending my tenure at Chez Panisse, and she was just beginning hers. But I liked her instantly, and we kept in touch. Years later, she decided to open an ice cream shop, Ici, in Berkeley, and I was thrilled when her ice creams became legendary in the Bay Area. Here’s the most popular flavor from her vast repertoire. Panforte is a Italian cake, a Tuscan specialty that’s so dense and delicious that it’s practically a confection. And like the best panforte, Mary’s ice cream has the perfect balance of spices, toasted almonds, and candied orange peel.

Cooks' Note

You can find good-quality candied peel in well-stocked markets (but no icky green things, please!) or by mail order (see Resources, page 237). Or you can use the recipe for Candied Citrus Peel on page 178.

Recipe notes

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