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Panettone ice cream

Name: Panettone ice cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1000 g

Delicious ice cream for the Christmas season

I'm a big fan of the Italian Panettone cake at Christmas time. I actually prefer it to our local Christmas Stollen. Generally, I prefer light, airy yeast pastries anyway. If I have the choice between a regular cake and a yeast crumble, the yeast crumble always wins. I actually wanted to try making a Christmas Stollen ice cream this year. But I got some delicious homemade Panettone from a small Italian café and pastry shop. They were so good that I immediately came up with the idea of a suitable Ice cream recipes came to the Panettone ice cream.

Everything in ice cream that is in panettone

The recipe idea was quickly put together. It was clear that to get the taste of a real panettone into the ice cream, the original ingredients had to be included. So, in my panettone ice cream, you'll find the classic ingredients like orange peel, lemon peel, Vanilla paste, pickled raisins as well as orange peel and lemon peel. Last but not least, panettone pieces soaked in sugar syrup are added to the finished ice cream. Sugar syrup is made quickly. Simply boil water and sugar 1:1 for 5-6. Then just let it cool down and you can use it. The panettone soaked in sugar syrup later stays nice and juicy in the ice cream. You can also later put the panettone pieces in the ice cream without sugar syrup, but my recommendation is to always soak them in sugar syrup.

All around great ice cream

All in all, this panettone ice cream is a really original ice cream treat that will enchant you and your guests. It can be portioned very well and is all about a great ice cream that asks for. Perfecto for the cold winter days. This combination of creamy ice cream and fine pieces of cake is really wonderful and very tasty. A great ice cream that will certainly make an impression as a dessert on Christmas days.

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Ingredients

100 g Eis-Perfecto
20 g Perfecto-More
15 g Bindemittel-Perfecto
75 g sugar
600 g milk 3,5%
90 g cream 30%
40 g butter
50g panettone
10 g vanilla paste
1 pinch dried orange peel
1 pinch dried lemon peel
pinch of salt
OPTIONAL 5g Perfecto-Cremosa
Ingredients that are later added to the ice cream
10 g lemon peel
10 g Orangeat
50 g Malaga or Rum Raisins
80g panettone
approx. 150 g sugar syrup (75 g water & 75 g sugar)
Variant without sugar
120 g Perfecto-X
15g XBindemittel-Perfecto
75 g xylitol
600 g milk 3,5%
90 g cream 30%
40 g butter
50g panettone
10 g vanilla paste
1 pinch dried orange peel
1 pinch dried lemon peel
pinch of salt
OPTIONAL 5g Perfecto-Cremosa

Preparation

Preparations 1 day before
Step 1:

Making sugar syrup: Boil 100g water with 100g sugar for 5-6 minutes and allow to cool.
Step 2:

Cut the panettone that will later go into the ice cream into slices about 1,5 cm thick.
Step 3:

Then soak both sides of the panettone slices briefly in the sugar syrup and drain on kitchen paper (Zewa).
Step 4:

Then transfer to a plate and then freeze overnight.
Making ice cream
Step 1:

Mix all dry ingredients.
Step 2:
Mix the milk, panettone, vanilla paste and the dry ingredients together at the highest level for 2 minutes
Step 3:

Now add the cream and butter and heat to approx. 85°C. Heat and leave for 10 minutes.
Step 4:

Now add the lemon peel, orange peel and the Malaga or rum raisins
Step 5:
Allow the ice cream mix to cool down in a water bath and leave to mature in the refrigerator for 60 minutes.
Step 6:
Now freeze the ice with an ice cream maker or the hand method
Step 7:

Just before the ice cream is ready, take the panettone out of the freezer and cut into cubes. Then add to the ice cream and stir before removing from the ice cream maker. Only 2-3 turns so stirring doesn't crumble the pieces too much.