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.

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