Panforte Ice Cream

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Recipe's preparation

Place
250g of the cream, sugar, honey, egg yolks and spices into TM bowl and cook for
8 minutes at 90ºC on speed 3.





Add
250g of the mascarpone and beat for 5
seconds on speed 5.





Pour
into large flat tray and freeze for at least 8 hours or over night.





Place
almonds into TM bowl and chop roughly for 2-3
seconds on speed 5. Set aside.





Insert
Butterfly and place the remaining
250g cream and 250g mascarpone cheese into TM bowl and whip for 20-30 seconds on speed 4 until soft peaks form. Remove Butterfly.





Remove
ice cream base from freezer and cut into large chunks. Place into TM bowl and
mix for 30 seconds on speed 8 until well combined.



Add
almonds and candied fruit. Incorporate for 5
seconds on Reverse + speed 5.
Pour into clean container and refreeze until frozen. Serve in wedges or scoop
into cones as desired and drizzle with chocolate ganache