Panettone ice cream ball

Directions Panettone ice cream ball:

1. Line a 3.5 L freezer safe bowl with plastic wrap. Pour caramel syrup into medium sized bowl.
2. Dip several slices of Panettone in syrup on both sides and then line in bottom and inside of bowl adding smaller pieces to fill in any holes if necessary.
3. Fill with 3/4 cup mixed nuts and top with about 1 cup of ice cream, followed by 1/2 cup chocolate syrup. Repeat layering 3 more times, ending with Panettone. Trim edges if necessary.
4. Wrap with plastic wrap and freeze until solid, about 3 hours.
5. To serve, remove from freezer, let stand about 5 minutes, and invert onto serving plate. Remove plastic wrap, slice, drizzle with additional syrup and nuts if desired.

Video and recipe courtesy of Food at Home from youtube

Italy is a dream that keeps returning for the rest of your life

– Anna Akhmatova