I decided to make the tiramisu ice cream primarily because I had a container of mascarpone in the fridge that needed to be used and I wanted to make something simple and preferably sweet, not savory. This ice cream is made simply by combining mascarpone, half and half, sugar, salt and alcohol and whirring them in the food processor, so it’s the perfect recipe for those days when you want homemade ice cream but don’t feel like tempering eggs or making a custard. The only problem I ran into was that my ice cream froze (and I use that word loosely here) quite soft. In fact, I’d say it was barely soft serve texture when it was done churning. There’s a fair amount of alcohol (which doesn’t freeze) in the recipe so no doubt that played a role here. A bit of time in the freezer remedied the problem though the ice cream still melted more quickly than most I’ve made.
By Tracey
Tiramisu Ice Cream
from The Perfect Scoop by David Lebovitz
Ingredients:
- 2 cups (450 g) mascarpone
- 1 cup (250 ml) half-and-half
- 2/3 cup (130 g) sugar
- pinch of salt
- 1/4 cup (60 ml) coffee-flavored liqueur, such as Kahlua
- 3 tablespoons (45 ml) brandy or dark rum
- mocha ripple (recipe below)
Directions:
In the bowl of a food processor, puree the mascarpone, half-and-half, sugar, salt, liqueur, and brandy until smooth and the sugar is dissolved. Chill the mixture thoroughly in your refrigerator before churning in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from your machine, alternate layers of the mocha ripple with the ice cream in your storage container.
Mocha Ripple:
Ingredients:
- 1/2 cup (100 g) sugar
- 1/3 cup (80 ml) light corn syrup
- 1/2 cup strongly brewed espresso
- 6 tablespoons (50 g) unsweetened Dutch-process cocoa powder
- 1/2 teaspoon vanilla extract
Directions:
In a medium saucepan, whisk together the sugar, corn syrup, espresso, and cocoa powder. Put the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until the mixture just comes to a low boil, then cook for 1 minute more, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill the mocha ripple thoroughly in your refrigerator before using. It will keep for up to 2 weeks in the fridge if covered.
