Panforte Ice Cream with Candied Citrus

For the candied citrus peels:
Peel the lemon and orange and cut the peels into toothpick-sized strips.

Boil a pot of water and add the citrus peels. Boil for 15 minutes, remove and let dry.

Place water, sugar, corn syrup and salt into a medium sauce pan and boil. Once everything melts together, add the citrus peels and cook for 20–25 minutes until mixture thickens. Pull out the citrus peels with a fork and set aside.

For the almonds:
Preheat oven to 350ºF. Place whole almonds on a baking sheet and cook for 8–10 minutes until fragrant. Remove from oven and allow to cool. Chop almonds into fine pieces and set aside.

For the ice cream:
Set aside 1 cup heavy cream in a metal bowl over an ice bath.

In a large saucepan, combine milk, remaining 1 cup of heavy cream, sugar, inverted sugar (or corn syrup), honey, cinnamon stick, nutmeg, cloves and 1 pinch of salt. Bring mixture to a slow boil and melt ingredients together.

In a separate bowl, beat egg yolks.

Take the heated cream base and slowly adding to the egg yolks while whisking rapidly to prevent cooking. Once half the cream mixture is whisked into the egg yolks, pour the mixture into the sauce pan and cook on medium low while constantly stirring. Once mixture thickens enough to coat the back of a spoon, remove from heat and pour through strainer into the cream ice bath. Mix together and allow to cool to room temperature.

Place mixture in refrigerator for 2 hours or up to overnight. Freeze in ice cream maker to manufacturer’s instructions. Fold in the almonds and citrus peels. Freeze overnight.