26 Comments

This recipe sounds delicious. I love The Perfect Scoop. I often make your recipe for Cinnamon Ice Cream. It's super delicious with homemade fudge sauce or salted caramel sauce --or both together!!!

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Ok, I made candied orange and lemon peels today and then made this ice cream to have on Christmas day. As I took it out of the ice cream maker, I couldn't help but have a big spoonful. OMG, it is amazing! I had to leave out the nuts so my granddaughter can have some. I did use a bit more nutmeg than indicated. Also made some Kumquat marmalade after harvesting my little tree. They were not juicy, so I added some blood oranges to the mix. turned out great! YUM! Happy Christmas from Houston.

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Around this time of year I see Buddha’s hand at my local store and have wondered”what the heck is that??”Now I know and will buy a few and make candied citron for panforte ice cream. And…. I just bought an induction stove and am loving it! It is definitely an adjustment. Looking forward to a cookbook with induction cooking instructions. Hint hint. Love that it is so quiet, the clean up is so much easier, and no more fumes. It is kind of magical.

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"I don't mind being wrong, but I love being right". 🤣🤣 You go David!🤩

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I saw Buddha's hand in the market the other day and wondered what to do with it. This sounds delicious. As an aside, I'm now thinking of incorporating the word 'goofball' into my regular vocabulary. It sounds like something Wally would say to his brother Beaver on Leave It to Beaver and it's so much nicer than other things you could call an online troll. :)

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I will go for the Panforte bread recipe soon but I have to tell you, I am crazy about the Fruitcake Bars from 2009 (via A. Merdrich) They are incredible!! I made a batch for Thanksgiving and I kept the whole thing which I am just finishing now, perfectly fresh tasting and definitely making more tomorrow.( and forever more ) :):):)

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I love those too! The California (Blenheim) apricots really do "make" the flavor, and I bring those back to Paris just to make those : )

They're disappearing but I find them sometimes at Trader Joe's or buy them from Apricot King: https://www.apricotking.com/dried-california-apricots/

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Agree, the apricots are key.

I made a batch today and added a half cup of unsweetened coconut flakes because that's my favorite part of your Chewy Chocolate Chip Bars. Another great one.

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Terrific profundity: "I don't mind being wrong, but I LOVE being right"....thank you

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It was years ago that you posted a recipe for citron marmalade which I now make whenever I find a citron. Thanks for the enjoyable post! I will definitely make this ice cream.

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RIP Ici 😭

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I bought a new ice cream maker last summer ( my old one died after 20 years), which resides in my garage, and there it sits waiting for me to use it. Your ice cream will be my first try. Happy holidays.

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Happy churning!

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Sounds great. I found a random Buddha's hand in a supermarket here in Brooklyn last year and, because of you, I knew to grab it and candy it. Good thing I did, because I haven't found one since. Have used it in my panforte and it's great. One question about the ice cream, do you need to serve it right away so the candied fruit doesn't get hard?

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No, the candied fruit stays soft because it's candied, which prevents it from freezing too hard. Enjoy!

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I love the new word grinchy. I’m going to be using it from now on but I will credit you. Thanks. I enjoy your newsletter and look forward to seeing a new post.

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Should I buy an icecreammaker or could I manage without it?

Thanks for your reaction

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I have one and love it. Much depends on your budget, and space...and how often you make ice cream. The $60 machines do a good job but I make ice cream a lot so have a more expensive machine with a built-in condenser. I wrote more about ice cream machines here: https://www.davidlebovitz.com/how-to-buy-an-ice-cream-maker-machine-cuisinart-breville-ninja/

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Ever since my junior year in Italy, paneforte has been my go-to treat. Thanks for this permutation on the treat! I still miss Ici.

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love your discussion about correcting the want to be food police.

I always have to listen to the white chocolate isn't chocolate one !

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So informative. You covered it all … from selection to preparation .

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