Tiramisu Ice Cream (#52)

7 03 2013

I DID IT!!!  52 Scoops in 52 weeks!  My year of ice cream making is complete.  A rich, indulgent ice cream to finish off the 52 Scoops repertoire is definitely in order.  How does Tiramisu Ice Cream sound?

This was actually one of the first ice cream recipes I tried, well over a year ago.  I was having my family over for an Italian-themed dinner and was struggling to think of what to make for dessert.  Tiramisu would have been the perfect end to that meal, but my dad makes a pretty mean tiramisu — there was no way I could compete with him!  I settled on Tiramisu Ice Cream as an alternative.

Tiramisu

My dad’s tiramisu makes a special appearance at birthdays and other special dinners.  It’s amazing and can’t be beat!

For readers who are unfamiliar with tiramisu, it’s a classic Italian dessert made with ladyfingers (small, elongated sponge cakes) that are dipped in strong coffee and liqueur (typically Marsala, Kahlua, or rum), layered with a rich, airy mixture of mascarpone cheese and egg yolks, and topped with powdered or shaved chocolate.

I’ve tinkered with this recipe over the last year, adjusting proportions and testing out different ingredients.  My final and preferred version of Tiramisu Ice Cream uses a couple of shots of espresso, Kahlua, and mascarpone cheese with 35% milk fat.  (Mascarpone can be up to 75% milk fat!)   The espresso and Kahlua give the ice cream a double coffee punch and a complex flavour, while the 35% M.F. mascarpone adds an extra degree of richness and smoothness without blowing your calorie count for the day.  It’s the perfect pick-me-up dessert!

Many of you have asked What’s next for 52 Scoops?  Well, right now, I’m eating a big bowl of Tiramisu Ice Cream and working on a blog post to answer that very question.  Check back in a few days 🙂

Tiramisu Ice Cream  (Makes about 1.25 L)

2 eggs
1/2 cup white sugar
2 1/2 cups half-and-half cream
Pinch of sea salt
2 shots of strong espresso (or 60 mL very strong brewed coffee.  No instant coffee allowed!)
1/4 cup Kahlua (or other coffee flavoured liqueur)
8 ounces mascarpone cheese
1/2 cup grated dark chocolate
3/4 cup coarsely crumbled ladyfingers (optional)

  1. In a heavy saucepan, lightly whisk together the eggs and sugar.
  2. Add 2 cups of the half-and-half and the sea salt.
  3. Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
  4. Remove from heat immediately and add the remaining half-and-half to stop the cooking.  Place the saucepan into an ice bath to cool the custard rapidly.
  5. In a separate bowl, combine the espresso, Kahlua, and mascarpone cheese.  Whisk until smooth.  Slowly add the custard, whisking thoroughly until the mixture is smooth.
  6. Chill overnight in the fridge.
  7. Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.  In the final stages of churning, add the grated dark chocolate and ladyfingers (if using).  Churn to distribute evenly throughout the ice cream.
tiramisu ice cream

The Official Taster says: “This tastes just like your dad’s tiramisu.”

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One response

8 03 2013
chitchatguy

Congratulations Karin! 52 amazing weeks of ice cream goodness. I wish I wasn’t allergic to dairy. I am also here to award you with the ‘Very Inspiring Blogger’ Award. Susan at The Food Allergy Chronicles awarded the honour to my blog, and I wanted to pass along the award to you as well. Drop by Dairy-Egg-Nut and check out why I chose your blog as one that inspires me.

Hope to read about another 52 weeks…of more ice cream? Or another tasty treat? 🙂




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