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Panettone Bread Pudding Ice Cream

A rich, gelato-style vanilla custard churned with caramelized panettone bread pudding bites, toasted nuts, and bright orange zest.
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Prep Time:15 minutes
Cook Time:15 minutes
Cooling Time:12 hours
Total Time:45 minutes
Servings: 6 Servings

Ingredients

Bread Pudding Mix In's

  • 2 cups diced panettone 1-inch cubes
  • 2 tbsp unsalted butter melted
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tbsp dark rum or marsala optional but recommended

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/4 tsp fine sea salt
  • 1 vanilla bean or 2 tsp vanilla paste
  • 5 large egg yolks

Mix-In's:

  • Orange zest from 1 orange
  • 2 tbsp toasted sliced almonds or pistachios optional
  • Extra cubes of fresh panettone for folding in, optional

Instructions

Make The Panettone Bites

  • Preheat oven to 350°F.
  • Toss panettone cubes with melted butter, sugar, vanilla + rum.
  • Spread onto a parchment-lined baking sheet.
  • Bake for 10–12 minutes until lightly caramelized but still soft.
  • Cool completely.

Make The Custard Base

  • In a saucepan, heat cream, milk, salt + scraped vanilla bean over medium until steaming (not boiling).
  • In a bowl, whisk yolks + sugar until pale.
  • Temper: slowly whisk warm milk into yolks.
  • Return to saucepan, cook on low stirring constantly until thick enough to coat the spoon (170–175°F).
  • Strain into a bowl to ensure silkiness.
  • Chill completely (4 hrs or overnight is best).

Churn & Fold

  • Churn chilled custard in ice cream machine until soft-serve texture.
  • Fold in: panettone bites, toasted nuts, orange zest, extra soft panettone cubes (optional for texture layers)
  • Transfer to container + freeze 4 hours until scoopable.