Time: 5 o'clock.
Complexity: easily
Servings: 10-12

While ice cream isn't the most popular dessert during the winter holidays, it can also be used to make a truly festive cake, incorporating the traditional Christmas flavors of Italian panettone bread with dried fruit, typically baked at Christmas, and eggnog, a winter cocktail with cream and spices. To give vanilla ice cream a "winter" flavor, blend it with ginger, cinnamon, and nutmeg. Slice the panettone and layer it with spiced ice cream, soaking it in a cream-brandy mixture. Top the cake with whipped cream garnished with grated nutmeg.

Ingredients:

• 8 cups vanilla ice cream, slightly softened
• 0.5 tsp ground ginger
• 0.5 tsp ground cinnamon
• 0.5 tsp grated nutmeg + extra for topping
• 2.5 cups cold heavy cream
• 1/4 cup brandy
• 1 panettone (about 1 kg), cut into 2.5 cm thick slices.
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

vanilla ice cream, ice cream, ground ginger, cinnamon, nutmeg, cream, brandy, panettone, powdered sugar, vanilla extract

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Preparation:

Step 1
• In a large bowl, combine ice cream, ginger, cinnamon, and nutmeg. Cover and freeze until ready to use.
Step 2
• In a small bowl, combine 1/2 cup heavy cream and brandy. Line the bottom of a 9-inch springform pan with parchment paper. Arrange about 1/3 of the panettone slices in a single layer, cutting as needed to completely cover the bottom of the pan. Lightly brush the panettone with brandy cream. Spread half of the spiced ice cream on top. Repeat the panettone layer, brushing it with cream, and top with the remaining ice cream. Top with the remaining panettone and brush with the remaining cream. Cover the panettone with foil and freeze for at least 4 hours or overnight.
Step 3
• Remove the cake from the freezer about 20 minutes before serving. In a large bowl, beat the remaining 2 cups heavy cream with the powdered sugar and vanilla using a mixer on medium speed until soft peaks form, about 2 minutes. Remove the ring from the pan. Top the cake with whipped cream and sprinkle with nutmeg.

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