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Panforte Ice Cream


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Ingredients

1 litre(s)

Panforte Ice Cream

  • 500 g cream
  • 150 g sugar
  • 55 g honey
  • 4 egg yolks
  • Pinch each g round cloves, ginger, nutmeg
  • 500 g mascarpone cheese
  • 100 g toasted almonds
  • 200 g mixture of candied fruits of choice
  • 6
    8h 0min
    Preparation 11min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. 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

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