The best way to use leftover panettone, for creamy custard ice cream.
Recipe for Panettone Ice Cream by Anisa Sabet for The Macadames.
Today’s recipe is one i’ve wanted to try for a long, long time. I had a sublime panettone ice cream at a restaurant once and have always wanted to recreate it at home. This is the perfect recipe to serve at Christmas or even after, using leftover panettone.
When making this recipe, I used a cheesecloth to extract as much panettone as possible for the base, but you could also use a fine sieve instead. Don’t skip the final sieve as this will ensure an ultra creamy ice cream without any grit to it.
I hope you enjoy this recipe, and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Baking tray with baking paper
- Large saucepan
- Stand mixer + bowl
- Ice cream maker
- Fine sieve
- Freezer safe bowl
Ingredients (makes 1.5L):
- 250g pannetone, torn into chunks
- 600ml thickened cream
- 500ml whole milk
- 1 teaspoon vanilla extract
- 4 egg yolks
- 2/3 cups sugar
1. Preheat oven to 160°C. Spread the panettone on the prepared baking tray and pop into the oven to bake for 10 minutes. Set a timer, you don’t want to overdo it!
2. In the saucepan, heat the milk, cream and vanilla extract until just simmering. Add the toasted panettone and allow to steep for at least an hour. When steeped, strain the mixture using a cheesecloth and squeeze tightly to extract as much of the panettone as possible. This took be around 10 minutes to extract properly.
3. In the stand mixer, beat the egg yolks and sugar until pale. Slowly add the cream mixture to the eggs and whisk to combine. Pour back into the saucepan and simmer on a low heat until thickened. Take your time and be careful not to curdle the eggs. Strain using a fine sieve and pour into an airtight container and pop in the fridge to cool overnight or for at least 5 hours.
4. Once cooled, pour into your ice cream maker and follow manufacturers instructions. I find 30-40 minutes is the perfect time for most batches. You’ll need to keep an eye on it to make sure it doesn’t over churn. It should be a frozen creamy texture but not solid.
5. Transfer to a freezer safe container and pop into the freezer to set. Leave for at least 3-5 hours but overnight is ok too.
Storage: ice cream will keep in an airtight container in the fridge for up to three weeks.
Like this recipe? Yum it on Yummly.
For another similar recipes, try my spiced ice cream affogatto.
Anisa – The Macadames. xx