Panettone Ice Cream with Hot Chocolate Sauce
This panettone ice cream is an absolutely brilliant way to use up leftover Christmas panettone. Rich custard-based ice cream is studded with toasted panettone pieces and spiked with Madeira for warmth and complexity. The panettone adds texture and a lovely subtle sweetness, while the Madeira brings depth without being boozy. Served with a silky hot chocolate sauce enriched with Marsala and vanilla, it's an indulgent dessert that feels special enough for entertaining but uses up what might otherwise go stale in the cupboard. You'll need an ice cream maker for this recipe, but the effort is absolutely worth it.
Panettone Ice Cream with Hot Chocolate Sauce
Luxurious homemade ice cream made with toasted panettone and Madeira, served with rich Marsala chocolate sauce. The perfect way to use up leftover Christmas panettone.
Ingredients
- 500ml double cream
- 250ml whole milk
- 150g caster sugar
- 4 egg yolks
- 2 tbsp milk powder
- 60 to 80ml Masala
- Pinch of salt
- 250g panettone, torn or chopped into small pieces
- 150g dark chocolate, chopped
- 125ml double cream
- 25g butter
- 1 tbsp Marsala wine
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 160°C (140°C fan). Spread the torn panettone pieces on a baking tray and toast in the oven for 5 minutes until lightly dried and golden. Set aside to cool completely.
- Pour the milk and cream into a medium saucepan and warm over medium heat until steaming but not boiling.
- In a separate bowl, whisk together the egg yolks, caster sugar, milk powder and a pinch of salt until well combined and slightly pale.
- Slowly pour about a third of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. This prevents them from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon. This should take 8 to 10 minutes. Don't let it boil.
- Strain the custard through a fine mesh sieve into a clean bowl to remove any bits. Let it cool to room temperature, then stir in the Madeira.
- Cover and refrigerate until completely cold, at least 4 hours or overnight. The colder it is, the better it will churn.
- Churn the ice cream in your ice cream maker according to the manufacturer's instructions. In the last minute of churning, add the toasted panettone pieces so they stay distinct rather than breaking down completely.
- Transfer to a freezer-safe container and freeze for 3 to 4 hours until firm enough to scoop.
- Place the chopped dark chocolate in a heatproof bowl.
- Warm the cream and butter together in a small pan over medium heat until the butter melts and the mixture is steaming but not boiling.
- Pour the hot cream mixture over the chocolate and let it sit for 30 seconds without stirring.
- Stir gently until the chocolate is completely melted and the sauce is smooth and glossy.
- Add the Marsala and vanilla extract, stir well to combine.
- Serve the sauce warm over scoops of panettone ice cream.
Nutrition Facts
Calories
425Fat
26 gSugar
35 gProtein
6 gCarbs
42 gApproximate values per serving
Ingredients and Sourcing Tips
Panettone
Use leftover panettone that's a few days old and starting to dry out - this actually works better than fresh because it holds its texture in the ice cream. Traditional panettone works beautifully, or try chocolate chip panettone for extra indulgence. Pandoro also works if that's what you have.
Double cream
Use full-fat double cream with at least 48% fat content. This gives the ice cream its rich, creamy texture. Don't substitute with single cream or it won't be rich enough.
Milk powder
Adding milk powder might seem odd, but it improves the texture of homemade ice cream significantly by reducing ice crystal formation. You can find it in the baking aisle of most supermarkets. Marvel is a common UK brand.
Dark chocolate
Use good quality dark chocolate with 60 to 70% cocoa solids for the sauce. Avoid anything too bitter or too sweet. Callebaut, Lindt, or Green & Black's all work well.
Marsala
Sweet Marsala is traditional in Italian desserts and works beautifully here in both the ice cream and the sauce. The fortified wine adds warmth, caramelized depth and complexity without being obviously boozy once frozen. You'll find it in the spirits section or with cooking wines. If you can't find Marsala, use sweet Madeira or even a splash of brandy instead.
Variations and Dietary Swaps
Chocolate panettone ice cream
Use chocolate panettone instead of plain, and add 50g chopped dark chocolate along with the panettone pieces for a double chocolate version.
Rum version
Replace the Marsala with dark rum for a more Caribbean-inspired flavour.
Orange twist
Add the finely grated zest of 1 orange to the custard base before churning. Orange and panettone are a classic combination.
Candied peel
Fold through 50g finely chopped candied orange or lemon peel along with the toasted panettone for extra festive flavour.
Amaretto sauce
Replace the Marsala in the chocolate sauce with Amaretto for an almond-flavoured twist.
Non-alcoholic version
Skip the Marsala entirely. Add an extra teaspoon of vanilla extract to the ice cream base and sauce for depth of flavour.
Simpler serving
If you don't want to make the chocolate sauce, serve the ice cream with fresh berries or simply on its own - it's delicious enough to stand alone.
Kitchen Notes
Ice cream maker essential
You really do need an ice cream maker for this recipe. The churning process incorporates air and prevents large ice crystals from forming. If you don't have one, this recipe won't work well.
Custard tips
The custard is ready when it coats the back of a spoon and you can draw a line through it with your finger that stays distinct. If you have a thermometer, you're aiming for 82 to 85°C. Don't let it boil or the eggs will scramble.
Chilling thoroughly
The ice cream base must be completely cold before churning, ideally overnight. Cold mixture churns faster and creates a smoother texture with smaller ice crystals.
Toasting the panettone
Don't skip this step. Toasting dries out the panettone slightly so it doesn't become soggy in the ice cream. It also intensifies the flavour.
Adding mix-ins
Wait until the last minute of churning to add the panettone. If you add it too early, it breaks down and you lose the lovely texture contrast.
Sauce consistency
The chocolate sauce will thicken as it cools. If it becomes too thick, gently reheat it with a splash of cream to loosen it up.
Storage
The ice cream keeps well in the freezer for up to 2 weeks, though it's best in the first week. The sauce can be made ahead and stored in the fridge for up to 5 days - just reheat gently before serving.
Serving
Homemade ice cream freezes harder than shop-bought because it has less air. The milk powder and the masala help to keep it soft but let it sit at room temperature for 5 to 10 minutes before scooping for easier serving.
Serving Suggestions
What to serve alongside
This is rich enough to be dessert on its own, but it pairs beautifully with crisp biscotti or amaretti for dunking. Toast some additional panettone crumbs in a dry frying pan or in the oven to sprinkle over. A shot of espresso on the side makes it feel very Italian. Fresh berries add a tart contrast if you want something lighter alongside.
When to serve
This is perfect for using up Christmas panettone in the days after the holidays, but it's special enough for dinner parties year-round if you buy panettone specifically for it. It's an impressive make-ahead dessert for entertaining.
Presentation
Serve in chilled bowls or on chilled plates. The ice cream looks beautiful with the visible panettone pieces studded throughout. Drizzle the sauce artistically or pool it underneath the scoops. A dusting of cocoa powder or a few flakes of sea salt on top of the sauce adds a professional touch.
Portion sizes
This makes about 1 litre of ice cream, which serves 6-8 people. The servings are quite rich, so you don't need huge portions.
