Panforte Ice Cream Cake

Name: Thermomix recipe: Panforte Ice Cream Cake
Prep time: 8 h
Ingredients: 500 Grams cream; 150 Grams coconut sugar; 50 Grams honey; 3 egg yolks; 1 whole egg; 3 Drops doTERRA cinnamon bark oil; 3 Drops doTERRA Oils ginger; 1 Drop doTERRA Oils clove; 8 Drops doTERRA wild orange oil; generous amount fresh nutmeg finely grated; 250 Grams mascarpone; 150 Grams Creme Fraiche (homemade); 20 Grams Brew Choc granules; 100 Grams almonds toasted, slivered; 200 Grams mixture of candied fruit of choice (craisins, raisins, apricots, pineapple, figs, oranges, prunes); 100 Grams chocolate dark in pieces; 60 Grams cream; 20 Grams coconut oil; Dutched cocoa to dust

Serves 8-10 Prep Time 8 hours Rated:

Don't wait for Christmas to make this Panforte Ice Cream - it is so delicious and easy to make, you'll be whipping it up all year round.

I love Siena Cake. I love ice cream. This was just a combo waiting to happen. I do have Panforte Ice Cream Truffles somewhere on here. But this is more of an ice cream slice, super easy to make it look special and very more-ish! ENJOY my lovelies...make it anywhere in advance up to 3 weeks...it will be perfect!

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Need

Panforte Ice Cream
500 Grams cream
150 Grams coconut sugar
50 Grams honey
3 egg yolks
1 whole egg
3 Drops doTERRA cinnamon bark oil BUY
3 Drops doTERRA Oils ginger BUY
1 Drop doTERRA Oils clove BUY
8 Drops doTERRA wild orange oil BUY
generous amount fresh nutmeg finely grated
250 Grams mascarpone
150 Grams Creme Fraiche (homemade) Recipe
20 Grams Brew Choc granules BUY
100 Grams almonds toasted, slivered
200 Grams mixture of candied fruit of choice (craisins, raisins, apricots, pineapple, figs, oranges, prunes)
Topping
100 Grams chocolate dark in pieces BUY
60 Grams cream
20 Grams coconut oil
Dutched cocoa to dust

Do

1: Place 250g of the cream, sugar, honey, egg yolks and oils and spices into Thermomix bowl and cook 8 min/90ºC/speed 3.
2: Add the mascarpone and beat 5 sec/speed 5.
3: Pour into large flat tray and freeze for at least 8 hours or overnight.
4: Place the remaining 250g cream and the creme fraiche into Thermomix bowl and whip 20-30 sec/Butterfly/speed 4 until soft peaks form. Remove Butterfly. Set whipped mixture aside in a separate bowl.
5: Remove ice cream from freezer and cut into large chunks. Place into Thermomix bowl and mix 30 sec/speed 8 or until well combined.
6: Add brew choc, almonds and candied fruit. Incorporate 5 sec/Reverse/speed 5. Fold through the whipped cream with a spatula.
7: Pour into springform tin with a lined base and refreeze until frozen. Serve in wedges or scoop into cones drizzled with chocolate ganache.

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!