If you have some leftover pannetone or stollen kicking about from the recent festivities and you’re wondering what to do with it, of course you can slice it and freeze it, or fold it into a simple bread and butter pudding. But for a luxurious twist on a low budget, I made a stollen ice cream. This is a gift for a friend who I will be seeing over the New Year, and a useful use-up for stray pots of cream lying around too. It isn’t vegan, as it’s a rework of the semifreddo recipe in my cookbook A Year In 120 Recipes, so if anyone knows how to make a decent vegan semi-freddo base, I’d be very interested to know in the comments section below.
Serves 6-8 from 22p each. As ever, prices based on Sainsburys as it’s my closest supermarket, but I’m reliably informed that other supermarkets sell similar products at competitive prices. As always, I’d love to hear about any amazing bargains in the comments section – caring is sharing! Prices quoted are correct at time of writing.
3 egg yolks, 45p (90p/6 mixed weight free range)
100g sugar, 8p (80p/1kg Fairtrade)
100g stollen, 28p (£1.40/500g)
300ml double cream, 95p
a pinch of salt, <1p (25p/750g Basics)
First separate your eggs into whites and yolks, and set the whites to one side. I generally make meringues with mine (60g sugar to every egg white, beaten with a splash of vinegar until stiff, dolloped onto a baking tray, cooked at 130C for an hour and a quarter), but egg white omelettes work just as well, or use them to bind burgers, cake mixes, etc. Just don’t throw them away!
Beat the yolks in a large mixing bowl with a whisk until creamy, and add the sugar. Beat again until well combined. If you have an electric whisk or mixer, it would come in very handy here, but if not, just give it some welly.
Add the cream and beat to form soft peaks. Again, this takes some doing, so put some music on and prepare to give it some. Enlisting other household members, if you have them, can be won over with the promise of ice cream at the end of it!
When stiff, approximately doubled in size, set to one side. Thinly slice the stollen or pannetone and roughly chop it into small pieces. Dollop it into the bowl and gently fold it through the ice cream mixture, quickly but carefully to avoid pushing the air back out of it.
Pour the mixture into a freezer-proof container. Cover with clingfilm and freeze for at least 4 hours.
It will need to be removed from the freezer for at least 5 minutes before serving, to allow it to soften slightly. And enjoy! Once mastered, this cheeky ice cream recipe works with any leftover, stale cake, and even bread crusts. What better destination for sad tired Christmas or birthday cake, than to turn it into a huge bowl of ice cream?!
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