Ice Cream-Stuffed Pandoro

By ctozzi

Panettone and pandoro are the quintessential Italian Christmas desserts. Today, these cakes can now be found in more than Italian specialty stores and can even be picked up in many local supermarkets. Part of their appeal is that they are ready-made desserts that you just have to slice when you are ready to serve. But if you want to do something special, try this ice cream-stuffed pandoro recipe. Although you will have to work a little harder than when serving plain panettone or pandoro, with not too much effort you will have a sweet masterpiece.

Ingredients

• 1 pre-made pandoro
• 1 jar maraschino cherries with juice
• 1 ⁄4 cup white wine
• 1 ⁄2 gallon vanilla ice cream, slightly softened
• 1 ⁄2 cup currants
• 1 cup chocolate chips
• 1 ⁄2 gallon chocolate ice cream, slightly softened
• confectioners’ sugar for dusting

Preparation

Step 1

1. Assemble the ingredients.

2. Using a serrated knife, slice the pandoro horizontally 1 inch from the bottom. Set the bottom aside and turn the pandoro on its side.

3. Using your fingers or a spoon, make the pandoro shell by scooping out the center of the pandoro, leaving about a 1-inch border all the way around. Reserve the inside to use for the pandoro pudding recipe and set the pandoro shell aside.

4. Drain the maraschino cherries and reserve the juice. Transfer the juice to a small bowl and set the cherries aside. Add the white wine to the maraschino juice and mix well. Brush the inside of the pandoro with the maraschino-wine mixture. Set the pandoro aside.

5. In a bowl or on a cold, flat marble surface, combine the vanilla ice cream, currants, chocolate chips and cherries.

6. Quickly work the ingredients together until well combined, without letting the ice cream melt.

7. Add in the chocolate ice cream and mix only slightly to swirl the ice cream flavors together.

8. Carefully transfer the ice cream into the pandoro shell, gently pressing the ice cream against the walls of the pandoro. Repeat until it is completely filled.

9. Replace the bottom slice to cover the ice cream. Carefully turn the pandoro over so it is right side up and place in the freezer for 2 hours. When the pandoro is firm and ready to serve, dust with confectioners’ sugar and slice into wedges.