Leftover Panettone Ice Cream Recipe

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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.

Recipe Facts

Active: 90 mins
Total: 14 hrs 30 mins
Serves: 4 servings
Makes: 1 pint

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Ingredients

  • 8 ounces panettone (about 5 cups), diced into 1-inch cubes

  • 2 2/3 cups heavy cream

  • 1 1/3 cups whole milk

  • 4 large egg yolks

  • 1/4 cup plus 2 tablespoons sugar

  • 1/4 to 1/2 teaspoon kosher salt, to taste

Directions

  1. Heat oven to 250°F and arrange panettone chunks on a half-sheet pan in a single layer. Toast until chunks turn golden brown, 10 to 20 minutes. (Keep your eyes on them.)

  2. In a large saucepan over medium heat, bring cream and milk to a simmer. Stir in toasted panettone chunks, cover, and let steep for 1 hour.

  3. Pour bread and dairy mixture through a fine mesh strainer, pressing on bread with a wooden spoon or spatula to squeeze out as much liquid as possible. Measure out 2 cups of panettone-infused dairy and reserve the rest for another use.

  4. In a clean, heavy-bottomed saucepan, whisk egg yolks together with sugar until very well combined, pale yellow in color, and slightly thick. Slowly pour in panettone-infused dairy, whisking constantly, then bring saucepan over medium heat. Cook, stirring frequently, until a custard forms on the back of a spoon and a finger swiped across the back leaves a clean line, or until custard reaches 160°F.

  5. Pour custard through a fine mesh strainer into an airtight container and chill overnight (or until ice cream base falls to 40°F or below). The next day, churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Special Equipment

Ice cream maker

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Nutrition Facts (per serving)
472 Calories
36g Fat
27g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 472
% Daily Value*
Total Fat 36g 46%
Saturated Fat 21g 106%
Cholesterol 329mg 110%
Sodium 213mg 9%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Total Sugars 25g
Protein 11g
Vitamin C 1mg 3%
Calcium 134mg 10%
Iron 1mg 7%
Potassium 218mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)