2 ounces extra-bittersweet chocolate, preferably Lindt or Valrhona 70% cacao
2 ounces almonds, blanched, roasted
Steps:
With a small, sharp knife, slit the beans and scoop out their seeds. Over a lively flame in a large, heavy-bottomed saucepan, combine vanilla seeds and pods, the cream and the sugar, bringing the mixture just to a simmer. Remove from the flame, cover the pot, and permit the vanilla to infuse the cream for an hour.
Meanwhile, finely chop the candied peel, the candied ginger, the bittersweet chocolate, and the almonds. Combine them and set them aside. Strain the infused mixture, cover it with plastic wrap, and chill it for several hours or overnight.
Transfer the mixture to your ice cream maker and freeze it-in two batches, if necessary-according to the instructions of the manufacturer, folding in the fruit and nut mixture at the point in the process recommended by the instructions.
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