One of my favorite treats to enjoy during the winter holidays is Panettone, a moist sweet cake originating from Italy. For this holiday season, I was fortunate to receive samples of Panettone from Baudocco Foods. While it is delicious on its own, Panettone is also great in many recipes such as French toast, bread pudding, or simple sweet sandwiches with cream cheese or nutella.
First, we tried the Panettone with Hershey's Chocolate Chips which was incredibly moist and really delicious by itself and absolutely incredible topped with frozen bananas and sweet tahini yogurt which was simply a combination of tahini and vanilla yogurt inspired by a savory tahini yogurt that I recently saw on my friend Greg's recipe at Sippity Sup.
Then, 5 Star Foodie Junior and I sampled the Panettone with Candied Fruits and Sun-Maid Raisins.
We decided to make a Panettone Ice Cream. Crumbling the panettone with brown sugar and toasting the crumbles in the oven resulted in nice crunch of the cake itself with the fruits and raisins getting to nice and plump, perfectly delicious in the ice cream.
Ingredients: (adapted from a recipe for Irish Brown Bread Ice Cream)
1 cup crumbs Panettone
1/4 cup light brown sugar
2/3 cup whole milk
1 3-inch piece vanilla bean, split lengthwise
2 large egg yolks
5 tablespoons sugar
1 1/3 cups chilled whipping cream
Directions:
Preheat oven to 350°F. Mix the Panettone breadcrumbs with light brown sugar. Spread around a baking sheet, lined with foil sprinkled with a cooking spray. Bake until the sugar begins to melt, stirring occasionally, about 8-10 minutes. Place the crumbs in a bowl and cool to a room temperature.
Place milk in a saucepan, add the vanilla bean seeds. Bring to simmer then remove from heat and steep for about 30 minutes. Whisk egg yolks and sugar, gradually whisk into the vanilla milk. Return mixture to same saucepan. Stir over low heat until custard thickens, about 5 minutes. Strain. Chill custard until cold, stirring occasionally, about 1 hour.
Beat whipping cream in a bowl until firm peaks form. Fold custard into cream. Gently fold into Panettone breadcrumbs. Transfer to covered containers and freeze.
