Thursday, September 6, 2007

Tiramisu Ice Cream

Tiramisu Ice Cream

Tiramisu is a dessert I never tire of in any form (tiramisu brownie anyone?). I experimented with a tiramisu ice cream during the summer and it was really tasty. But just because the weather is starting to cool down doesn't mean I have to stop making ice cream. I'm with Brilynn on this one; I'll be making ice cream through the winter, clutching the spoon with my fingers poking out of convertible mitten gloves, and trying not to dribble any on my Slanket. Plus, I still need to try David's tiramisu ice cream recipe because my goodness the mocha ripple swirl-in sounds fantastic.

I prefer marsala in my tiramisu but you can also substitute rum or kahlua, since those liquors are stronger, you can use half as much... if you want *wink* (ice cream can be a pick-me-up too). I think that doubling the mascarpone and using the whole 8 oz. tub would make it even tastier. The alcohol and extra fat will keep the ice cream soft and creamy in the freezer.

Tiramisu Ice Cream
1 C milk
2 egg yolks
1/4 C sugar
1 Tbsp instant espresso powder
1/2 C heavy or whipping cream
1/4 C marsala
4 oz. mascarpone

Stracciatella, mix in
About 1 to 2 oz. dark chocolate, melted

Heat the milk in a saucepan to almost a boil. Meanwhile in a mixing bowl, whisk the egg yolks with the sugar until thick, pale yellow, and ribbony.

Anchor the bowl by wrapping a damp towel around the base. With one hand ladle scoops of the hot milk mixture into the egg yolks while constantly whisking. Continue to temper the egg yolks with all of the milk. Return the mixture to the saucepan and cook over medium heat. Continually stir and scrape the bottom with a spatula and cook until the mixture thickens and coats the back of the spatula. Draw a line with your finger down the spatula, if the edges stay clean and do not run then the mixture has throughly thickened.

Off heat, whisk in the espresso powder and cream. In another bowl, mix the mascarpone and marsala until combined and smooth. Whisk in the custard mixture. Chill throrougly in the fridge. Then freeze in your ice cream maker according to machine instructions.

In the last few minutes of churning, melt your chocolate. Then in the last minute of churning, pour a thin stream of the chocolate into the ice cream. As it churns, the chocolate will harden instantly and become shardlike pieces in the ice cream. If your machine does not have a hole to pour in the chocolate, fold in the chocolate with a spatula after churning.


Lydia (The Perfect Pantry) said...

This does sound delicious! And I'm with you -- ice cream knows no season.

Mandy said...

spot on,Amy! who cares whether it's summer or winter if you have a seriously good ice cream in the freezer. I can eat this for breakfast too!

pam said...

Oh my gosh! This sounds fantastic. I also love tirmisu anything!

Bianca said...

Wow. Gimme gimme! I LOVE tiramisu

SteamyKitchen said...

Tiramisu is my all time fav flavor of anything!

Anonymous said...

So toasty this week. Can you share some tiramisu ice-cream over at California?

Anonymous said...

Ice Cream is way too fun to relegate to just summer. Yours looks delish!

Dolores said...

This is so-oooo on my menu next week!

East Meets West Kitchen said...

Just hopped over from Tigerfish, and so happy to see your tiramisu ice cream. Can't wait to try it this weekend!

Warda said...

Sign me up too. Ice cream all year long for all of us. And tiramisu ice cream sounds delicious.

Anonymous said...

Why didn't I think of this?! Good idea! I love tiramisu in all forms too...and I second the tiramisu brownie! Great post.

Anonymous said...

Oh my ! This sounds great! You have the best picture/recipe combination!

Rasa Malaysia said...

Tiramisu ice cream--that sounds heavenly. I want 3 scoops please. ;)

Anita said...

I love the image of you eating ice cream with mittens...I would do that too, with this ice cream! Delicious!

test it comm said...

This sounds great. I like the idea of using marsala and mascarpone in an ice cream.

Wandering Chopsticks said...

Ah, MMMMMM. I had tiramisu ice cream in Hungary where they swirled in bits of the tiramisu cake into the ice cream so each bit had a bit of madeleines. Soooo yummy!

Amy said...

Indeed, ice cream is a year round freezer staple. :)

I just read the other day on Slashfood about eating fro-yo for breakfast. It makes COMPLETE sense, just your average breakfast yogurt with fruit, churned, and it becomes dessert for breakfast!

Same here!

That shot was the very last tiny little scoop. I have to make more!

It's all boozy and coffee-y and chocolatey... mmm...

I've been hearing about that heatwave, looks like summer isn't quite over yet!

Thanks! I love making ice cream.

Let me know how it turns out. I still need to try the recipe from the Perfect Scoop and see how they compare.

East Meets West Kitchen,
Thanks for visiting! Hope you like the ice cream.

Ice cream is just too darn good to relegate to summer only.

Thank you!

Aw you're too kind!

I'll make another batch just for you. :)

Lol, spoons would be difficult to hold with mittens. Hehehe.

Not only did marsala and mascarpone taste good, but keeping homemade ice cream soft is a definite plus.

OOo.. I should churn in some espresso soaked ladyfinger bits next time, I wonder how that would fare in the freezer... hmm...

Passionate Eater said...

I've missed my Nook and Pantry posts, so now that I have hi-speed internet, I am doing all my "catching-up" this weekend! And I agree, I definitely see a pattern in your blog that you love things-that-are-tiramisu! :)

Helene said...

I was just thinking about trying this one next...glad you had a go at it and can vouch for its goodness! Beautiful!

Sig said...

oh wow...i love tiramisu...never had tiramisu ice cream though... I guess its about time you invited me over ;)

Mari said...

I love ice cream SO much, but after I made a batch of Kahlua ice cream with spiced pecans a la David Lebovitz recently, I realized that I needed to put my ice cream maker away to be used only when dinner guests are coming round. Ice cream makers should come with personal trainers!

Brilynn said...

That looks sooo good!

I made vanilla black cherry ice cream today!

Anonymous said...

hmm...I love tiramisu. I just made one the other day :) I got to try this out one day too.

Renee said...

Whew, it's only 8 in the morning but I'm ready for some ice cream now! Beautiful photos, btw!

Amy said...

Hooray for high speed internet! I still have to post about green tea tiramisu, tiramisu eclairs, and my regular tiramisu recipe! :)

I still have to try David's recipe and do a side by side comparison. :)

I'll have to make some more just for you. ;)

I agree! That book needs to be sent with a complimentary Stairmaster.

Mm that sounds delish!

Hm I think it's about time to make another tiramisu. :)

Aw thank you!

Susan from Food Blogga said...

I didn't think that tiramisu could be improved upon. You just showed me that it can!


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