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| Recipe Archive > Desserts > |
 Christmas Ice Cream Panettone
(Serves 8)
Panettone is a yeast based Italian Christmas cake enriched with the scents of vanilla, orange, lemon and raisins. In this recipe, ice cream fills a hollowed out Panettone. It is sweetened with Whitworths Golden Caster Sugar to give it a light caramel flavour, then enriched with Grand Marnier, rum soaked raisins, pale green pistachios and mixed glace fruit. ‘The Big Bread’ as it is called in Italy can be bought in various sizes. For this recipe, I have used 500g / 1lb.
Equipment & Ingredients
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5 large free range egg yolks |
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140g / 5oz Whitworths Golden Caster Sugar |
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150ml / 5fl oz double cream |
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175g / 6oz natural glace cherries, sliced into halves |
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40g / 1½ oz mixed peel, finely chopped |
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55g / 2oz shelled pistachio nuts, lightly chopped |
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55g / 2oz raisins, soaked in 3 tbls of rum, or a miniature bottle |
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Whitworths Icing Sugar to finish |
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Method
First chill the empty metal container for the ice cream in the freezer. Using an electric whisk, beat the egg yolks and sugar together until the sugar has dissolved and the mixture is smooth and creamy. Heat the milk until it reaches boiling point, then pour it into the egg mixture whisking continuously, followed by the vanilla essence. Cook the custard over a medium heat until it lightly coats the back of a wooden spoon, then set aside. Beat the cream to the soft peak stage and fold it lightly with the Grand Marnier into the cooled custard. Pour into the chilled metal container and return it to the freezer. Leave until the mixture at the sides and the bottom of the container is almost firm and the centre is slushy, then thoroughly whisk until smooth. Return the ice cream to the freezer and when it has the same half frozen appearance as before, beat at high speed until smooth and thick. Lightly but quickly stir in the remaining ingredients with any excess rum juices from the raisins. Return to the freezer covered with a double layer of kitchen foil. Meanwhile take the Panettone from its wrapping and using a sharp knife cut off an inch thick slice from the top. Carefully scoop out the inside of the Panettone, leaving a 2cm / ¾ inch margin around the edges and bottom then cover with a freezer bag and place in the freezer (see tip for leftover Panettone crumbs). Check the ice cream after ½ hour and give it a stir to redistribute the fruits and nuts evenly. Leave until the texture has thickened, but is still malleable, about 1½ hours, then pour into the chilled Panettone shell and smooth over the top. Replace the lid and press it on firmly. Cover with a plastic freezer bag. Return to the freezer and leave overnight.
To Serve
Remove the ice cream Panettone from the freezer and leave it at room temperature for 10 - 15 minutes. For neat slices it is best to cut the Panettone while the ice cream inside is still fairly solid, then to arrange the slices onto serving plates and to serve them directly as the ice cream begins to soften.
Tip
Add a pretty frosting of lightly sifted Whitworths Icing Sugar around the edges of each plate and a holly berry decoration, using a few halved natural glace cherries and a bay leaf dusted lightly with Whitworths Icing Sugar.
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Panettone Leftovers
Bread & Butter Pudding
(Serves 4)
Use the leftover Panettone from the recipe to make an intriguing dimension to a simple bread and butter pudding. It can be made in a very short time with relatively few ingredients as the Panettone is already rich with butter, dried fruits and flavourings. 1 or 2 tablespoons of alcohol can also be added, choose from Marsala, brandy or rum.
Equipment & Ingredients
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225g / 8oz sliced Panettone or Panettone crumbs |
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10 fl oz / ½ pt double cream |
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85g / 3 oz Whitworths Caster Sugar |
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1 - 2 tbls Whitworths Icing Sugar, sifted to finish |
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Method
Beat together the eggs, milk, cream and Whitworths Caster Sugar. Set aside. Place the Panettone slices or crumbs or a mixture of both into a lightly buttered oven proof dish. Bake in a preheated oven at 180C / 350 / Gas 4, for 25 minutes until the top looks well risen and golden.
Cut into wedges and dust thickly with the Whitworths Icing Sugar before serving.
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