Panettone Ice Cream
No Churn Orange Choc Chip & Panettone Ice Creams
Servings: 8 servings
: 335 kcal
Author: Just Jo
Ingredients
For the base mix
  • 4 very fresh eggs large
  • 100 g caster sugar
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp Cointreau
For the orange choc chip version
  • Half a batch of the base mix
  • 2 tsp orange extract
  • 100 g chocolate chips milk or dark as preferred
For the panettone version
  • 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*
Instructions
  1. Separate the eggs and whisk the white to soft peaks
  2. With the beaters on medium, whisk in the sugar very gradually turning up to high and whisking until firm peaks form
  3. 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
  4. Beat the egg yolks into the cream – this will loosen it but don’t worry too much
  5. Fold in the egg whites, a third at a time
  6. Divide equally into your two bowls from the egg white and cream whipping stage
FOR THE ORANGE CHOC CHIP VERSION
  1. Fold in the orange extract
  2. 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
  3. Return to the freezer for another 2-3 hours by which time it should be set and scoopable but still meltingly tender.
FOR THE PANETTONE VERSION
  1. Prepare the fruit before you make the base mix so it is room temp when used.
  2. 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.
  3. 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.
  4. Again, freeze 2-3 hours until fully set.
  5. *= 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.
Recipe Notes

My 2 pint pudding basin is a perfect receptacle for a half batch of this ice cream.