Eggnog-Panettone Ice Cream Cake
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
49
Sourness
46
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
1 tsp
Ground Ginger1 tsp
Ground Cinnamon2.5 cups
Heavy Cream (cold)1 cup
Brandy1 cup
Sugar (confectioners')1 tsp
Pure Vanilla ExtractDirections:
1
Mix the ice cream, ginger, cinnamon and nutmeg in a large bowl until combined
2
Cover and freeze until ready to use
3
Combine 1/2 cup heavy cream with the brandy in a small bowl; set aside
4
Line the bottom of a 9-inch-round springform pan with parchment paper
5
Arrange about one-third of the panettone in the pan in a single layer, cutting the pieces as needed to completely cover
6
Brush the panettone lightly with some of the brandy cream
7
Spread half of the spiced ice cream over the panettone layer
8
Repeat with another layer of panettone, brush with more cream and top with the remaining ice cream
9
Cover with the remaining panettone and brush with the remaining cream
10
Cover the pan with foil and freeze until firm, at least 4 hours or overnight
11
Remove the cake from the freezer about 20 minutes before serving
12
Beat the remaining 2 cups heavy cream, the confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes
13
Remove the springform ring
14
Cover the cake with the whipped cream and sprinkle with nutmeg
15
Photograph by Johnny Miller