Disclaimer: this post is full of calorie-laden goodness and this dietitian thinks that’s just fine.
It’s the time of year that panettones are hanging. Walk into any Italian market or shop, look up and you’ll see the pretty, colored boxes attached from the ceiling. Panettones or Italian Christmas cakes are sweet brioche-type breads originating from Milan and are traditionally studded with citron, currents, raisins and/or citrus zest. Other varieties are filled with cream or adorned with chocolate or nuts. Nowadays, you can find them in almost every grocery store and even good old Trader Joe’s (under the Trader Giotto’s tag of course.)
I’ve made panettone
in the luxury of pre-kid days in the past but now I always buy a few for last minute holiday gifts (and consider it a bonus if I get to keep one or two myself.) Tie on a sprig of rosemary or boxwood and you are good to go. I also like to add a card with ideas on how to serve: Just slice, toast and spread with jam or mascarpone cheese; use as a base for French toast or bread pudding; or make this super speedy, yummy ice cream cake to woo holiday guests.
Panettone Eggnog Ice Cream Cake
- Yield: 20 - 24 slices 1x
- 2 pound panettone
- 4 cups light eggnog ice cream, softened
- Cut the top off of the panettone bread, about 2 inches from the top. Do not discard.
- Hollow out the inside of the panettone, about an inch from the bottom and the sides. (Save the scooped out bread for another use like bread pudding or toasted croutons.)
- Scoop ice cream into hollowed out part of panettone, patting down until filled to the top.
- Replace bread top.
- Wrap in plastic wrap and store in freezer for 2 hours or until ready to serve. (Let sit at room temperture for 10 minutes before slicing.)
Have you ever eaten panettone?