Tiramisu Ice Cream
Tiramisu Ice Cream, all the flavours of one of the most popular Italian desserts of all time made into an ice cream, with a hint of coffee, marsala and crunchy savoiardi (lady finger) biscuits.
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 8.8 oz (250g) mascarpone
- 1+1/4 cup (10.1 fl oz/300ml) full fat milk
- 2.8 oz (80g) sugar
- 1/2 tsp vanilla extract
- 1 tsp instant espresso powder
- 2+1/2 tbsp (40ml) marsala
- 3 large egg yolks
- 3 savoiardi biscuits (lady finger)
- 1 stong brewed espresso
Instructions
- 1
Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
- 2
Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
- 3
Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
- 4
Pour the ice cream into your ice cream machine.
- 5
Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
- 6
When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.