Panforte Ice Cream

• 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

1. Warm the half-and-half, sugar, and spices in a medium saucepan.
2. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
3. Rewarm the spice-infused mixture.
4. Pour the cream into a large bowl and set a mesh strainer on top.
5. In a separate medium bowl, whisk together the egg yolks.
6. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
7. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
8. Pour the custard through the strainer and mix it into the cream.
9. Discard the cinnamon stick.
10. Stir the custard until cool over an ice bath.
11. While its cooling, warm the honey in a small saucepan, then stir it into the custard.
12. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
13. During the last few minutes of churning, add the candied citrus peel and almonds.
14. Pair Panforte Ice Cream with a scoop of Black Pepper Ice Cream (page 102).

sugar, cinnamon, ground cloves, freshly grated nutmeg, heavy cream, egg yolks, honey, almonds

Taken from www.epicurious.com/recipes/food/views/panforte-ice-cream-379871 (may not work)