brandy-maple ice-cream panettone

  • ½ cup (125ml) maple syrup
  • 2 tablespoons brandy
  • 1 x quantity basic custard ice-cream (see recipe) or 1 litre store-bought vanilla ice-cream, softened
  • 1 x 1kg store-bought pandoro or panettone+
  • icing (confectioner’s) sugar, for dusting

basic custard ice-cream

  • 1½ cups (375ml) milk
  • 1½ cups (375ml) single (pouring) cream
  • 1 vanilla bean, split and seeds scraped
  • ½ cup (110g) caster (superfine) sugar
  • 6 egg yolks
  1. Place the maple syrup in a small saucepan over high heat and bring to the boil. Cook for 3–5 minutes or until thickened.Remove from the heat and carefully stir through the brandy. Set aside to cool.
  2. If using, make the basic custard ice-cream mixture (see method below). Add the maple mixture and whisk until well combined. Transfer to a bowl and refrigerate until completely cooled. Churn in an ice-cream machine according to manufacturer’s instructions.
  3. While the ice-cream is churning, slice the base off the pandoro with a serrated knife. Using a 13cm-round plate as a guide, cut a round from the removed cake base and set aside (this will be the lid). Using the plate as a guide, cut into the cake to make a hollow. 
  4. Spoon the soft, freshly churned ice-cream into the hollow and replace the 13cm lid. Place on a baking tray lined with non-stick baking paper and freeze for 3–4 hours or until completely set. Dust with icing sugar to serve. Serves 6–8.

basic custard ice-cream

  1. Place the milk, cream, vanilla bean and seeds, and half the sugar in a medium saucepan over high heat and stir until the sugar is dissolved. Bring to the boil and remove from the heat. Remove the vanilla bean and set aside for 5 minutes to cool slightly. 
  2. Place the egg yolks and remaining sugar in a bowl and whisk until pale and creamy. Gradually pour the milk mixture over the egg mixture, whisking continuously.
  3. Place in a clean saucepan over medium heat and cook, stirring, for 5–7 minutes or until mixture is thick enough to coat the back of a wooden spoon. Place in a bowl and refrigerate until cooled completely. Churn in an ice-cream machine according to manufacturer’s instructions. 
  4. Transfer ice-cream to a metal container and freeze until ready to serve. Makes 1 litre.

+ Panettone and pandoro are Italian-style, bread-like cakes traditionally served at Christmas. The pandoro is typically star-shaped while the panettone can be more rounded or even mushroom-shaped. Both are found in Italian or specialty grocery stores. 

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