brandy-maple ice-cream panettone
- ½ cup (125ml) maple syrup
- 2 tablespoons brandy
- 1 litre store-bought vanilla ice-cream
- 1 x 1kg store-bought pandoro or panettone+
- icing (confectioner’s) sugar, for dusting
- Place the maple syrup in a small saucepan over high heat and bring to the boil. Cook for 3–5 minutes or until thickened slightly. Remove from the heat, carefully add the brandy and stir to combine. Set aside to cool.
- Scoop the ice-cream into the bowl of an electric mixer and beat on low speed until softened. Add the maple mixture and beat to combine.
- Line a tray with non-stick baking paper. Using a large serrated knife, slice about 2cm from the base of the pandoro. Using a 13cm round plate as a guide, trim and reserve the base. Using the same plate as a guide and leaving a 2cm-thick edge, cut into the underside of the cake and remove the centre to make a hollow. Working quickly, spoon the ice-cream mixture into the hollow, top with the reserved base and press to secure. Place the pandoro, base-down, on the tray and freeze for 3–4 hours or until solid.
- Place the pandoro on a cake stand or plate and dust with icing sugar to serve. Serves 6–8
+ Pandoro and panettone 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 and specialty grocery stores.
There are no comments for this entry yet.