Leftover Panettone Ice Cream

Ingredients

• 8 ounces panetonne, diced into 1-inch cubes
• 2 2/3 cup heavy cream
• 1 1/3 cup whole milk
• 4 egg yolks
• 1/4 cup plus 2 tablespoons sugar
• 1/4 to 1/2 teaspoon kosher salt, to taste

Directions

1. Set the oven to 250 degrees F. Spread the panettone pieces across a half-sheet pan without piling them up, then bake for 10 to 20 minutes, until they’re golden. Watch them closely.
2. Set a large saucepan over medium heat and warm the cream with the milk until the mixture reaches a gentle simmer. Add the toasted panettone, cover the pan, and leave it to infuse for 1 hour.
3. Tip the bread and dairy mixture into a fine mesh strainer, pressing the bread with a wooden spoon or spatula to coax out as much liquid as you can. Measure 2 cups of the panettone-infused dairy, and save the remaining liquid for another use.
4. In a clean, heavy-bottomed saucepan, whisk the egg yolks with the sugar until the mixture is thoroughly blended, pale yellow, and slightly thickened. Gradually pour in the infused dairy while whisking constantly, then place the pan over medium heat. Cook, stirring often, until the custard coats the back of a spoon and a swipe of your finger leaves a clear trail, or until the custard reaches 160 degrees F.
5. Strain the custard through a fine mesh strainer into an airtight container, then chill it overnight, or until the ice cream base is 40 degrees F or below. The next day, churn it as directed by your ice cream maker. Move the ice cream to an airtight container; before serving, freeze it for a minimum of 4 to 5 hours.