Leftover Panettone Ice Cream

Ingredients

• 4  egg yolk 
• 2.7 cup cup heavy whipping cream 
• 0.3 teaspoon kosher salt to taste
• 0.3 cup sugar 
• 1.3 cup milk whole

Equipment

• frying pan
• sauce pan
• oven
• whisk
• sieve
• wooden spoon
• spatula

Directions

1. Heat oven to 250°F and arrange panettone chunks on a half-sheet pan in a single layer. Toast until chunks turn golden brown, 10 to 20 minutes. (Keep your eyes on them.)
2. In a large saucepan over medium heat, bring cream and milk to a simmer. Stir in toasted panettone chunks, cover, and let steep for 1 hour.
3. Pour bread and dairy mixture through a fine mesh strainer, pressing on bread with a wooden spoon or spatula to squeeze out as much liquid as possible. Measure out 2 cups of panettone-infused dairy and reserve the rest for another use.
4. In a clean, heavy-bottomed saucepan, whisk egg yolks together with sugar until very well combined, pale yellow in color, and slightly thick. Slowly pour in panettone-infused dairy, whisking constantly, then bring saucepan over medium heat. Cook, stirring frequently, until a custard forms on the back of a spoon and a finger swiped across the back leaves a clean line, or until custard reaches 160°F.
5. Pour custard through a fine mesh strainer into an airtight container and chill overnight (or until ice cream base falls to 40°F or below). The next day, churn according to manufacturer's instructions.
6. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.