Papà Carlo’s ice cream
The liqueur in this recipe can be changed or substituted with full cream milk or fruit juice.
• 5L vanilla ice cream, softened
• 300g panettone or plain sponge, cut into 20 mm pieces
• 200g candied peel, chopped (or 200g glacé cherries + 50g citron)
• 250g freshly roasted almonds, roughly chopped
• 150 ml cherry brandy or equivalent
1. In a large bowl, combine the panettone, cherry brandy and almonds. Stir until the panettone absorbs the liquid.
2. Add the candied peel.
3. Add the soft ice cream and stir well to ensure all ingredients are combined.
4. Place into an ice cream container and freeze.