Why It Works
- Toasting the panettone drives out moisture and concentrates the bread's rich flavor while also contributing browned notes to the custard base.
- Steeping the toasted chunks of panettone for one hour allows the dairy to effectively capture its flavor.
- A high proportion of cream and egg yolks make the custard base full-bodied and super-creamy.
Every year around this time, no matter how hard I try to avoid it, I wind up the owner of a panettone. And every year the massive two-pound thing just sits and gets stale as I take bits and pieces over the course of a week or two, then chuck it once some cookies arrive.
Most well-meaning souls buy me the sad, boxed, dry-while-still-fresh versions you find all over grocery stores this time of year, and no matter how much I toast and butter them, they just never amount to much. Even good panettone are too damn big to finish off without help. Quality panettone or not, the result is the same: sad, stale bread-cake you toss into the trash. And you can only make so much bread pudding or French toast.
"Panettone ice cream: how to win friends and influence people."
But now I have a solution, one that uses up panettone leftovers and makes something genuinely delicious—so good, in fact, that it's won over the hearts and minds of several panettone-haters at SE HQ. "I want more of the salty egg bread egg ice cream," Jamie meekly murmured the other day. Panettone ice cream: how to win friends and influence people.
There's a few things you should know about this recipe. First, it has a low yield. Soaking toasted bread in hot cream and milk soaks up a good volume of liquid, so if you start with a quart of dairy, you'll wind up with just a pint of ice cream.
Second, this stuff is rich—really rich—which is to be expected, as it's little more than eggy ice cream flavored with sweet bread, more eggs, and plenty of butter. Serve it in small scoops with something tart for balance. (Or top it with maple syrup for frozen French toast.)
Otherwise, it's straightforward stuff. Treat this recipe as a base to which you can add toasted nuts (almonds, pistachios), rum-reconstituted dried fruit (raisins, apricots, ginger), or candied citrus peel for something that screams holiday. Or take it simple, smooth, and creamy. Either way, it's better than the panettone you started with.
December 2013
Recipe Details
Leftover Panettone Ice Cream Recipe
Ingredients
8 ounces panettone (about 5 cups), diced into 1-inch cubes (see note)
2 2/3 cups heavy cream
1 1/3 cups whole milk
4 egg yolks
1/4 cup plus 2 tablespoons sugar
1/4 to 1/2 teaspoon kosher salt, to taste
Directions
Heat oven to 250°F (120°C) 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.)
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.
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.
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 (71°C).
Pour custard through a fine-mesh strainer into an airtight container and chill overnight (or until ice cream base falls below 40°F or 4°C). 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, rimmed baking sheet, fine-mesh strainer
Notes
This recipe also works with leftover brioche, croissants, and other rich breads.
Read More
Nutrition Facts (per serving) | |
---|---|
472 | Calories |
36g | Fat |
27g | Carbs |
11g | Protein |
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. |