Serious Eats: Recipes

Leftover Panettone Ice Cream

[Photograph: Max Falkowitz]

If you have some panettone turning stale and want something different than French toast, consider making it into ice cream. Dice the bread into chunks, toast them until golden brown, then steep them in hot cream and milk for a buttery, eggy, super-rich custard-like ice cream. Serve it with a drizzle of maple syrup, or toss in some toasted almonds and pistachios with rum-soaked dried apricots for something even more holiday-appropriate.

Because the panettone absorbs so much liquid, your final yield will only amount to half the dairy you start with. The recipe as written makes one pint. It also works with leftover brioche, croissants, and other rich breads.

About the author: Max Falkowitz is the New York editor and ice cream maker in residence at Serious Eats. You can follow him on Twitter at @maxfalkowitz.

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