SERVES 8 TO 10
When I make panettone for the holidays, I make a lot of them to give as gifts. People always love receiving this beautiful bread and I usually include the recipe, as well as some other suggestions about how to serve it - like panettone stuffed with ice cream!
1 large Panettone
1 quart chocolate ice cream, softened
1 pint pistachio ice cream, softened
5 or 6 candied cherries, cut in half
Whipped cream, optional
Cut a 1-inch thick slice off the top of the bread; reserve this top. Using a long thin knife, neatly hollow out the bread, leaving a 1/2-inch-thick base and wall. (Reserve the bread from the inside for Torta di Panettone or another use.)
Line the sides of the hollowed-out bread with a 1/2-inch-thick wall of softened chocolate ice cream. Place the panettone in the freezer to let the ice cream harden, about 10 minutes. When the chocolate ice cream is hard, make a second wall of pistachio ice cream inside it. Return to the freezer to let harden. When hard, fill completely with chocolate ice cream, and smooth the top. Press the cherry halves around the edge of the ice cream. Replace the top of the bread, wrap it carefully in foil, and return to the freezer to harden.
To serve, let the panettone thaw slightly. Then cut it in wedges or in rounds and serve with a little whipped cream on the side, if you wish.
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