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)

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Vietnamese Coffee Ice Cream (#28)

20 09 2012

Last weekend, while making cà phê sữa đá — iced Vietnamese coffee with sweetened condensed milk — it occurred to me that this would make for a fantastic ice cream flavour.

Since my trip to Vietnam last year, I have become rather addicted to Vietnamese style coffee.  Why?

  1. Vietnanese coffee is a blend of robusta, arabica, chari and catimor beans — it’s a wonderfully aromatic combination and has a very unique flavour.
  2. It is brewed using a phin — a small, simple drip filter shaped like a top hat.  You watch your coffee slowly drip, drip, drip for four to six minutes through the filter into your glass.  The slow drip results in coffee with the strength of rocket fuel.  You can read more about brewing a perfect cup of Vietnamese coffee here.
  3. You can optionally serve it with ice and sweetened condensed milk.  For me, that’s about 99% of the time!
Iced Vietnamese coffee

One of a many, many iced Vietnamese coffees I had during the trip.  Yum!

Cà phê sữa đá just begs to be turned into ice cream!  For this ice cream recipe, I used Trung Nguyen coffee, Vietnam’s national brand.  If you can’t find Trung Nguyen coffee (or another brand of Vietnamese coffee) from a local Vietnamese market, you can substitute a strong French roast coffee.

Trung Nguyen coffee

The last of the huge stash of Trung Nguyen coffee I brought back from Vietnam last year.

I also used Longevity Brand sweetened condensed milk, which you should be able to find at most Asian grocery stores.  Longevity is my brand of choice as it doesn’t contain any oil, fillers, or other strange ingredients.  Plus it has a cool label that screams wise choice.  Longevity also happened to rank #1 in a condensed milk taste test by Serious Eats.

Longevity Brand condensed milk

Wise men (and women) choose Longevity Brand!

Results?  The ice cream has a strong, rich coffee taste with notes of butter and caramel from the condensed milk.  Using condensed milk also results in an extremely malleable ice cream.  Even after 24+ hours in the freezer, the ice cream was ready to scoop, requiring no softening time in the fridge or on the counter.  I’ll be eating this ice cream for breakfast for the next week!

Vietnamese Coffee Ice Cream  (Makes about 1 L)
Adapted from Serious Eats

2 1/4 cups half-and-half cream
1/4 cup ground Vietnamese coffee
2 eggs
1 300 mL can sweetened condensed milk

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