Panforte Ice Creamby Andy Haning-Brown
1 1/2 C. Half-and-Half
1/2 C. Granulated Sugar
1 Stick Cinnamon, Softstick "True," Broken in Half
1/8 tsp. Cloves, Ground
1/2 tsp. Nutmeg, Freshly Grated
2 C. Heavy Cream
4 Large Egg Yolks
1/2 tsp. Sea Salt, Coarse
1/8 tsp. Vanilla Powder
1/4 tsp. Cinnamon, Sri Lankan True Ground
1 tsp. Orange Blossom Water
3 Tbsp. Bell Farm Honey
1/4 C. Candied Orange Peel, Chopped
1/2 C. Sliced Almonds, Toasted
Warm half-and-half, sugar, and spices in a medium saucepan. Cover, remove from heat, and let steep at room temperature for 30 minutes.
Set a large bowl into an ice bath. Pour the heavy cream into the bowl and set a mesh strainer on top. In another bowl, whisk together the egg yolks. Rewarm the spice-infused mixture. Slowly pour about half of the spice-infused mixture into the egg yolks, whisking constantly, and then pour the warmed egg yolk mixture back into the pan, continuing to whisk constantly.
Stir the mixture constatnly over medium heat, being sure to scrape the bottom as you stir, until the mixture thickens and coats the back of a spoon.
Note: To ensure the egg yolks are cooked properly, the mixture must reach at least 160°F.
When the mixture has thickened, pour it through the strainer into the bowl of cream and discard the cinnamon sticks. Add the sea salt, vanilla powder, ground cinnamon, and orange blossom water and stir the mixture over the ice bath until cool.
While the ice cream custard is cooking, warm the honey in a small sauce pan and then stir it into the custard. Refrigerate the custard overnight.
Freeze the mixture in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the candied orange peel and toasted almonds.
To toast the almonds, preheat oven to 350°F. Spread the almonds in an even layer on an ungreased sheet pan. Place in the oven for 5-8 minutes, stirring them several times while baking to ensure they toast evenly. Let the nuts cool completely before using.