Ohhh Jen, my fellow ice cream addict buddy, has created a monster. We have been chatting about ice cream for an unnatural amount of time lately. I say unnatural but I figure if you are here, reading this post, you are quite sure making your own icy delights at home with a mere ten minutes of effort on your part, is only natural. She mentioned how she made orange flavoured ice cream with chocolate chips and it spurred me on to do the same and take that idea one step further. So I made panettone ice cream as well. Oh yes I did…
So I won’t wax lyrical about this magical no churn ice cream as I have already done that in this post. I’ll keep this quick and just get onto the recipes for you. Although, you do need to know where to get panettone extract from. Bakery Bits is an excellent, primarily bread makers shop stocked full with all you need to create the artisanal bread at home but it also stocks a range of wonderfully potent extracts which are a blend of essential oils that are the most powerful I’ve ever tasted.
I would get a Fiori di Sicilia whilst you are at it too – adding a tsp of this to a madeira cake lifts an ordinary home made cake to a whole other realm of dreamy deliciousness. Highly recommended (and no, they aren’t paying me in products to say that, I just love this website!). I suggest an alternative way of getting the flavour needed in the recipe if you can’t/don’t want to buy a special extract.
If you want to create your own versions, which I whole heartedly encourage, then just bare this in mind – flavours are muted when frozen. Be bold. If you taste a teaspoon of the mixture before freezing (again, wholeheartedly recommended) and find it a bit too much, then it will come out muted and perfectly palatable when frozen. This is also why you do need to add a decent amount of sugar or it won’t taste sweet enough – 100g is perfect for the amount made here though. And one last piece of advice – I have found that if your ice cream has been in the freezer for longer than 24 hours, it returns to the same texture as it has after the first three hours in the freezer if you pop it in the fridge for 25 minutes before eating.
- 4 very fresh eggs large
- 100 g caster sugar
- 300 ml double cream
- 1 tsp vanilla extract
- 1 tbsp Cointreau
- Half a batch of the base mix
- 2 tsp orange extract
- 100 g chocolate chips milk or dark as preferred
- 50 g crushed pistachios bash in a mortar & pestle then discard the papery skins
- 50 g dried cranberries
- 2 tbsp freshly squeezed orange juice
- 2 tsp panettone extract*
Separate the eggs and whisk the white to soft peaks
With the beaters on medium, whisk in the sugar very gradually turning up to high and whisking until firm peaks form
In a separate bowl, whisk the cream and Cointreau until it is softly whipped only – don’t take it too far and make it too stiff
Beat the egg yolks into the cream – this will loosen it but don’t worry too much
Fold in the egg whites, a third at a time
Divide equally into your two bowls from the egg white and cream whipping stage
Fold in the orange extract
Pour into a plastic container with roughly 750ml capacity* and freeze for 45 minutes before removing from the freezer and folding in your chocolate chips
Return to the freezer for another 2-3 hours by which time it should be set and scoopable but still meltingly tender.
Prepare the fruit before you make the base mix so it is room temp when used.
Put your cranberries in a microwave safe bowl with the orange juice and cover with cling film. Microwave for 30 seconds then leave to stand, still covered – this will plump up the fruit as well as add more orangey flavour to your ice cream.
Prepare your base mix as above and fold the panettone extract into half then freeze for 45 minutes before removing from the freezer and folding in the crushed nuts and dried cranberries.
Again, freeze 2-3 hours until fully set.
*= if you can’t get panettone extract, you could try a little vanilla, orange and lemon extracts made up to the same volume. The extract really is something special and definitely does taste exactly like a panettone but this simple blend will still give you a delicious, if less complex, flavoured ice cream.
My 2 pint pudding basin is a perfect receptacle for a half batch of this ice cream.