Eggnog-Panettone Ice Cream Cake

1. 1

   Mix the ice cream, ginger, cinnamon and nutmeg in a large bowl until combined.

2. 2

   Cover and freeze until ready to use.

3. 3

   Combine 1/2 cup heavy cream with the brandy in a small bowl; set aside.

4. 4

   Line the bottom of a 9-inch-round springform pan with parchment paper.

5. 5

   Arrange about one-third of the panettone in the pan in a single layer, cutting the pieces as needed to completely cover.

6. 6

   Brush the panettone lightly with some of the brandy cream.

7. 7

   Spread half of the spiced ice cream over the panettone layer.

8. 8

   Repeat with another layer of panettone, brush with more cream and top with the remaining ice cream.

9. 9

   Cover with the remaining panettone and brush with the remaining cream.

10. 10

    Cover the pan with foil and freeze until firm, at least 4 hours or overnight.

11. 11

    Remove the cake from the freezer about 20 minutes before serving.

12. 12

    Beat the remaining 2 cups heavy cream, the confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.

13. 13

    Remove the springform ring.

14. 14

    Cover the cake with the whipped cream and sprinkle with nutmeg.

15. 15

    Photograph by Johnny Miller

* Per serving · 4 servings · Values may vary.

No additional tips available.