Ingredients for Tiramisu Ice Cream 1998 Italy
- Whole Milk
- Half And Half Cream
- Vanilla Bean
- Egg Yolks
- Granulated Sugar
- 8 ounces mascarpone cheese
- Espresso
- Coffee Liqueur
- Bittersweet Dark Chocolate
- Lady Finger Cookies
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How to Make Tiramisu Ice Cream 1998 Italy
- In a heavy saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 1 vanilla bean, split and scraped (reserve the pod for later).
- Heat over medium heat until just simmering. Do not boil.
- In a separate bowl, whisk together 4 large egg yolks and ¾ cup granulated sugar until pale and thick.
- Temper the hot milk mixture into the egg yolk mixture by slowly whisking in a small amount of the hot milk, then gradually adding the rest. This prevents the eggs from scrambling.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat. Remove the vanilla bean pod and scrape any remaining seeds into the custard.
- In a separate bowl, beat 8 ounces mascarpone cheese until smooth and creamy.
- Strain the custard through a fine-mesh sieve into a large bowl to remove any cooked egg bits.
- Gently fold the mascarpone cheese and vanilla seeds into the strained custard.
- Cover and chill completely in the refrigerator for at least 5 hours, or preferably overnight.
- Stir in ¼ cup instant espresso powder or 2 tablespoons strong brewed coffee, cooled.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- During the last 3-5 minutes of churning, add 2 tablespoons coffee liqueur (such as Kahlúa), 2 tablespoons unsweetened cocoa powder, and 5 crumbled ladyfingers (optional).
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
137g
Fat
26g
Carbs
12g
