After Christmas festivities, the last thing I feel like doing is cooking and the fridge and pantry are full of left overs. Looking through my Twitter feed the other day, I noticed that SBS Food had posted a recipe using leftovers of cherries and panettone – aahhh, they were talking my language! For Christmas I had made not one but two zuccotti (link to my recipe here) for separate celebrations for both sides of the family, so I still had leftovers from the two panettoni that I had used to make them. All I needed were a few more ingredients and there I had it, a perfect no-cook dessert.
So I started to make the panettone ice-cream (noting that as to my usual form, I had looked at the ingredients without actually looking at the method). When I was about to mix the pitted cherries in with the ice-cream, I noticed that I had done it incorrectly. The cherries (unpitted) were meant to be served on the side of the panettone ice-cream, not in it! However I was more than happy with my method, as this was how I imagined it. The cherries in the ice-cream give it a pink tinge and it looks rather like a cassata. If you don’t have fresh cherries, pitted Morello cherries in a jar or can will suffice. If you don’t have Frangelico (delicious nutty liqueur), use Brandy (or you could even use the syrup from the jar of cherries).
Enjoy this delicious and easy ice-cream using the panettone you have left over from Christmas – before you start thinking about any New Year’s resolutions!
Cherry panettone ice-cream
250g cherries, pitted and halved
175g panettone leftovers, torn into pieces
1/4 cup Frangelico (more or less to taste)
750ml good quality vanilla ice cream (I used Gundowring), left out of the freezer for about 30 minutes
Put the panettone pieces in a bowl and splash over the brandy. Add the ice-cream and stir with a large spoon until the panettone and ice-cream are evenly mixed. Stir in the cherries. Place in a rectangular cake mould (mine was one litre capacity) lined with tin foil. Smooth the top of the ice-cream mixture and cover with foil. Place in the freezer until set, at least 4 hours, preferably overnight.