Panettone Stuffed with Ice Cream
Panettone, an Italian holiday tradition, taken to a new level with ice cream stuffing.
Originating in Milan in the 1500s, panettone is deeply rooted in Italian Christmas traditions. Its name is derived from the word "panetto," which means "small loaf" and the suffix "-one" changes its meaning to "large loaf."
In Italy no respectable home would go through the holiday season without either a panettone or its close cousin pandoro. Pandoro is star shaped and does not include any raisins, dried orange, citron, or lemon zest. This recipe can be easily adapted to work with pandoro, if you prefer that version.
- 1 Panettone
- 1 pint Ice Cream (I prefer Rum Raisin)
- 1 pkg Ladyfingers Cookies
- 1 cup Rum
- Prepare The Panettone
With a sharp serrated knife, cut 1/2 inch off the bottom of the panettone; make sure to leave the paper form that comes on the panettone in place, it will help keep it together.
With a shorter knife, cut the interior of the panettone leaving about 1/2" to an inch around it and a little more on the bottom (which is the actual top), then use your hand to scoop it out, making room for the ice cream.
- Add The Ice Cream
Scoop the soften ice cream into it, filling about half the space available. Make sure to press it down since gravity will tend to make it come down once you flip the panettone over.
- Ladyfingers Layer
This time I wanted to try something different, so I decided to take inspiration from tiramisu and add a layer of rum-soaked ladyfingers in the middle.
As simple as it sounds, take the ladyfingers, four or five should suffice, soak them in rum and place a double layer on top of the ice cream.
I chose to use silver rum instead of dark to keep the taste more neutral and in line with the rum raising ice cream I like, but feel free to chose your favorite rum or other liquor of choice.
- Add The Last Ice Cream Layer
Finish up by scooping the ice cream, filling it up to the top of the opening.
- Assemble The Panettone
Replace the bottom layer and flip the panettone right up.
Place the panettone in the freezer for at least a few hours before serving to let the ice cream firm up.
- Happy Holidays!
Once ready, I like to remove the panettone from the freezer at least 30 minutes before serving.
Using a , I dust the top with powdered sugar before slicing. Another popular topping is melted chocolate, but I prefer the simplicity of powdered sugar and let the panettone itself shine.
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By day, I work at a Hollywood company where I deal with scripts, talent, and studios. By night and weekends, I cook for my family and friends, who are my biggest fans and critics.
