'Panettone' Ice Cream

Method for panettone ice cream

1. Preheat the oven to 180°C (160°C fan).
2. Blitz the panettone in a food processor to make coarse crumbs, then tip them on to a baking tray in a single layer. Pop the tray in the oven to toast the crumbs for about 10 minutes, tossing halfway through, or until pale golden.
3. In the meantime, put the cream and milk in a saucepan with the scraped out seeds of a vanilla pod and stir over a gentle heat.
4. Increase the heat to medium until it simmers, then tip the toasted crumbs into the cream. Turn off the heat, stir, then put a lid on the saucepan and leave to steep for one hour.
5. Take the lid off the saucepan and return to the heat.
6. Put the egg yolks and sugar in a heatproof bowl and whisk until pale.
7. Once the cream mixture has come to the boil, turn off the heat and leave to stand for 1 minute before whisking it into the egg mixture.
8. Return the custard mixture to the saucepan and stir over a gentle heat until the mixture reaches 70°C or until it is thick enough to coat the back of a spoon.
9. Pour the custard into a cold jug or bowl and cover the top with a plate or clingfilm to prevent a skin from forming as it cools.
10. Once at room temperature, transfer the custard to the fridge to chill.
11. Churn the cold custard in an ice cream maker, following the manufacturer’s guidelines, or pour into a Tupperware box and freeze for approx. 6 hours, whisking every hour to prevent ice crystals forming, or until the ice cream has hardened.