Wednesday, 1 April 2015

Pannetone Ice Cream

A few months ago, I made my first ever pannetone. A couple of batches later, Christmas very much in the past and with leftovers and I was wondering what to do with the candied fruit and flavouring that I bought from one of my favourite websites, Bakery

Well I was planning on making another batch of vanilla ice cream last weekend, when suddenly these left over ingredients came calling to me. And I wondered if it was possible to make a batch of ice cream that tasted like, and had some of the texture of pannetone. Hence pannetone ice cream. The recipe is based on a basic vanilla ice cream recipe, albeit with a couple of specialty ingredients from Bakery bits, although you could use a mix of finely chopped candied fruits such as the ones that are around, and tend to be left over after Christmas fruits. My husband did some initial taste testing, and has struggled to leave it alone ever since. Two teaspoons might seem a lot of the pannetone flavouring, but as it freezes the flavour will lessen so you really do need to do the more is more approach in order to achieve the right taste in the finished product.

If you have an ice cream maker, or like I do an ice cream attachment for my KitchenAid, then it's a case of pouring the cold mixture into the machine and churning. If not, then you will need to place into a tupperware or similar container and whisk up every hour to get rid of any ice crystals.

If you want to make it, the recipe is simple:

For the custard

300ml of whole milk
300ml of double cream
1 capful of vanilla extract
6 egg yolks (use the whites for meringues)
150 grams of caster sugar


2 teaspoons of Aroma di Pannetone (available from Bakery
2 tablespoons of finely chopped candied fruits


Heat the milk cream in a saucepan until almost at boiling point. Turn off the heat, add the vanilla extract and allow to infuse for 30 minutes.

Whisk together the eggs and sugar in a bowl until combined, then add the milk and whisk until fully combined. Place the mixture into a clean saucepan and heat over a low heat, stirring all the time until the mixture thickens enough to coat the back of the spoon. Pour into a clean bowl, cover with clingfilm and allow to cool completely.

When cold, place in your ice cream maker, add the Aroma di Pannetone and churn according to the instructions on your ice cream maker. When ready, add the chopped fruits and churn for another minute to fully disperse within the mix, then turn into a container and place in the freezer until you want to eat it. If you do do not have an ice cream maker, you will need to take the container out of the freezer every hour and whisk until smooth.

To serve, take the container from the freezer and place in the fridge to ripen for 30 minutes. You could serve it on top of a slice of warm toasted pannetone, or on its own, with some additional chopped candied fruits on top.