Tiramisu Ice Cream Recipe

This tiramisu ice cream recipe is basically a messy frozen tiramisu.


Just like a traditional tiramisu, the cream part of this tiramisu ice cream recipe is made with cream, mascarpone cheese and eggs (or, at least, egg yolks). Rather than using raw eggs like in a traditional tiramisu though, the egg yolks are cooked in the cream mixture as part of the thickening process.

For the most traditional tiramisu ice cream, you don't add alcohol. For a lot of modern versions though, you'll see marsala wine used – but this fortified wine is a bit of a specialist ingredient not everyone will just have lying around. Instead, I used brandy to make this ice cream, but rum and coffee liqueur also work well. Or, you can also opt to skip the alcohol and omit it altogether.

It's important to layer the freshly-churned ice cream with the coffee-soaked sponge finger biscuits instead of stirring the biscuits in. This is because the soaked biscuits can get rather soggy and soft, and any attempt to stir them into the ice cream will just result in them disintegrating, when we want lovely boldly-flavoured chunks throughout the smooth ice cream.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients for Ice Cream Base:

150ml double cream
200ml full fat milk
3 egg yolks
1/3 tsp cornflour
45g caster sugar
150g mascarpone cheese

Ingredients for Mix-In:

2 tsp instant coffee
200ml hot water
2 tbsp brandy, rum or marsala wine (optional)
8 sponge finger biscuits
Cocoa powder (about 1 tbsp for dusting)

Method:

1. Heat the cream and milk in a saucepan over a medium heat until steaming hot.

2. While the milk is heating, whisk the egg yolks, cornflour and caster sugar together in a separate large heatproof bowl.

3. Once the milk is steaming hot, pour it over your egg yolk mixture, stirring vigorously the whole time. Then pour the combined mixture through a sieve back into the saucepan to catch any bits of egg that may have solidified.

4. Stir in the mascarpone so it melts, and keep stirring over a medium heat until the mixture thickens a little (enough to coat the back of a spoon).

5. Take off the heat and leave to cool completely, stirring occasionally to prevent a milk skin from forming. You can speed this up by placing the bowl into a bigger bowl that has ice water in it.

6. Freeze the now-cooled mixture according to your ice cream maker's instructions.

7. While your ice cream is churning, stir the coffee, hot water and your chosen liqueur together in a bowl. Give each sponge finger a good dipping, making sure each absorbs a good amount of coffee but not so that they get super soggy, place them on a chopping board, and cut them into roughly 1cm chunks.

8. Once your ice cream is done, spoon half into a freezable container. Dot on half of your soaked sponge finger chunks, and dust a little cocoa powder on top. Now spread over the rest of the ice cream, dot on the rest of the sponge finger chunks, and finish with a final dusting of cocoa powder.

9. Freeze for at least four hours or until firm enough to scoop.

Enjoy, and have fun.

Comments

Popular Posts