In the heat, only ice cream saves! And how about one Panettone ice cream? I mean, with the taste of Panettone!
The original idea was to do a new panettone recipe, but as it is very hot, very hot. The last thing I wanted was to have the oven on and heat up.
But if you want panettone, there are already recipes here on the website: Chocolate Panettone, Brigadeiro Panettone, Special Panettone.
So, I decided to make the dessert that I would eat every day if I could: ice cream!
To give the Panettone flavor, at least for me it’s the flavor, I used the same ingredients that go into the panettone that give it the characteristic flavor. And again, for me.
So, there is orange zest, lemon, tangerine and the juices of these fruits. And since I wanted a more traditional flavor, it has candied fruits and raisins!
I thought it was very closeI wouldn’t say that: wow, super panettone, uhhuu. But it was very tasty! I hope you enjoy.
Panettone Ice Cream Without an Ice Cream Maker
Makes: 900 mL
- 10 g orange zest (any kind, about 1 large or 2 medium)
- 10 g tangerine zest (about 1 large lemon)
- 5 g lemon zest (about 1 large lemon)
- 120 mL orange juice (about 1 large or 2 medium)
- 50 mL tangerine juice (about 1 large lemon)
- 40 mL lemon juice (about 1/2 large lemon)
- 10 mL vanilla extract (or 1-4mL essence)
- 100 g candied fruits
- 50 g dark raisin
- 50 g white raisin
- 250 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 45% fat)
- 150 g cream cheese (ice cream)
- 250 g condensed milk (ice cream)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl mix the zest and juices of the orange, lemon, tangerine, and vanilla. Mix.
- Add the raisins and candied fruits and mix well. Cover and let rest for at least 2 hours in the refrigerator. Ideally, it should be from one day to the next. The one used in the video was from one day to the next.
- Drain the fruit with a sieve, the liquid can be discarded. Reserve the fruits.
- In a bowl mix cream and milk, cream cheese, condensed milk and beat until creamy, about 3-4 minutes. It looks like whipped cream with soft peaks.
- Transfer to a container with a lid and place in the freezer for at least 6 hours.
- Remove from the freezer a few minutes before serving, it will be very firm.
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