Leftover Panettone Ice Cream

Name: Leftover Panettone Ice Cream
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 1
Cuisine: Global
Ingredients: 4 egg yolks; 631 milliliters heavy cream; 0 teaspoons kosher salt, to taste; 59 milliliters sugar; 315 milliliters whole milk

Leftover Panettone Ice Cream might be just the dessert you are searching for. One serving contains 2813 calories, 35g of protein, and 265g of fat. This gluten free and vegetarian recipe serves 1. It can be enjoyed any time, but it is especially good for Summer. If you have egg yolks, sugar, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

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.)

Ingredients you will need

Panettone

Toast

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Panettone

Cream

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Bread

Equipment you will use

Sieve

Wooden Spoon

Spatula

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.

Ingredients you will need

Egg Yolk

Panettone

Custard

Sugar

Equipment you will use

Whisk

Sauce Pan

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.

Ingredients you will need

Ice Cream