Oh! I love tiramisu. The deep coffee flavored dessert with the lusciousness of mascarpone is something I would never say no to. And what if you get that a tiramisu ice cream? It just can’t get any better. A quintessential Italian dessert being turned into an ice cream to cool you off from the intense heat. Although, the weather has got slightly cooler this week due to official arrival of monsoon, you still can enjoy the ice cream.
I made this ice cream a couple of days back. Actually I had half a carton of cream in my fridge, which I wanted to utilize. And then mascarpone occurred to my mind. I hadn’t had tiramisu in long time and I was craving for it. I made this last year probably. I have made tiramisu verrines and the the classic style tiramisu from the authentic savoiardi cookies, which my friend brought for me. And this time I wanted to try it differently, in a frozen dessert.
I thought of an ice cream cake too, but didn’t have courage to turn on the oven in the intense hot summer. Thank God! the weather has cooled down a bit, so I would be back to baking spree now. This is a recipe which I adapted from The Perfect Scoop. It’s one gem of a book from David Lebovitz on frozen treats. I keep on hoping between The Perfect Scoop and Jeni’s Splendid Ice Creams. But I can’t say for sure, which one is my favorite. As of yet, I love both!
The original recipe didn’t call for eggs, but had asked for a lot of liqueur, which I didn’t want truly speaking. So I though of giving it my own twist by making it custard based, so that it gets more luscious and creamy. And I am glad that it I did that. It came out super smooth and velvety with those deep flavor of coffee which I had been craving for. We also made affogato and served them in pretty martini glasses. Tiramissini, we called them! Isn’t that chic? We all loved it a lot!
- 2 cups mascarpone
- 1/2 cup sugar
- 3 egg yolks
- 1 cup cream
- 1/2 cup milk
- 1/4 cup espresso
- 1 tbsp coffee powder
- 2 tbsp dark rum {optional}
- 1/2 vanilla bean, slit
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 1/2 cup water
- 6 tbsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp coffee powder
- Whisk together all the ingredients in a saucepan.
- Heat over medium heat, whisking constantly until the mixture begins to bubble slightly at the edges.
- Remove from heat and let cool completely in fridge.
- Pour milk, half cup of the cream and vanilla bean in a saucepan and heat on medium heat until sugar dissolves completely and the mixture starts to boil.
- In a bowl, whisk together the egg yolks and sugar to a creamy consistency. Add two small ladle full of hot milk and cream mixture whisking rigorously.
- Add the egg mixture to the remaining milk and cream mixture in saucepan, whisking rapidly.
- Heat the egg mixture in saucepan on a low heat, stirring continuously, until the custard coats the back of a wooden spoon.
- Take the custard off the heat. In another bowl, whisk together the mascarpone, remaining cream, custard, coffee granules, espresso and dark rum (if using) to make smooth mixture.
- Cover with plastic wrap and chill thoroughly in fridge, preferably overnight.
- Freeze the chilled mixture in your ice cream machine, as per manufacturer's instructions.
- Once ice cream is ready, drizzle the mocha sauce in the bottom of container. Working quickly, layer half of the ice cream in container with mocha sauce alternating with ice cream and the mocha sauce.
- Freeze the ice cream in freezer for 3-4 hours.
