Tiramisu Ice Cream

Name: Tiramisu Ice Cream
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 0
Ingredients: Whole milk 1.4 cups; Fresh liquid cream 3 ½ tbsp; Egg yolks 5.6 tbsp; Vanilla bean 1; Mascarpone cheese; Coffee 1.8 oz; Carob seed powder 1 tsp; Water 2 cups; Sugar 1 ¾ cup; Coffee 3.5 oz; Sugar 2 tbsp; Amaretto (liquor) 1 oz; Ladyfingers to taste; Unsweetened cocoa powder to taste; Powdered coffee to taste

Difficulty: Average
Prep time: 40 min
Cook time: 10 min
Cost: Low
Note + two hours of rest

PRESENTATION

Recipe by
Sergio Dondoli

If you love homemade ice cream and tiramisu, the sweet solution is one: tiramisu ice cream! This recipe was created in our kitchens by the famous Tuscan gelato maker Sergio Dondoli, who also shared his delicious chocolate ice cream recipe with us. Inspired by the most beloved dessert of Italians, this gelato can be enjoyed on a cone, perhaps homemade if you want to try making it, or served with ladyfingers soaked in the typical coffee soak, enriched here with a special ingredient that gives it a unique and captivating aroma.

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Discover more delicious Tiramisu recipes and elevate your cooking game!

INGREDIENTS

for 2.2 lbs of ice cream: Whole milk 1.4 cups (334 g); Fresh liquid cream 3 ½ tbsp (50 g); Egg yolks 5.6 tbsp (80 g); Vanilla bean 1; Mascarpone cheese (150 g); Coffee 1.8 oz (50 g); Carob seed powder 1 tsp (5 g)

for the syrup: Water 2 cups (150 g); Sugar 1 ¾ cup (350 g)

for the soaking mixture: Coffee 3.5 oz (100 g); Sugar 2 tbsp (30 g); Amaretto (liquor) 1 oz (30 g)

for garnishing: Ladyfingers to taste; Unsweetened cocoa powder to taste; Powdered coffee to taste

Preparation

How to prepare Tiramisu Ice Cream

To prepare tiramisu ice cream, start with the syrup: heat the water 1 in a saucepan and gradually add the sugar 2, stirring with a whisk 3.

When bubbles start to rise 4, transfer it to a baking dish and let it cool 5. Pour the milk 6 into a pot.

Add 330 g (1 1/2 cups) of the freshly prepared syrup 7, the egg yolks 8, and the cream 9.

Complete with the locust bean gum 10 and the vanilla bean seeds 11. Everything should be combined in the pot while cold. Now, turn on medium heat and stir 12 with a whisk.

Heat the mixture to 185°F, stirring constantly 13. Remove from heat, wait until it cools to 150°F, still stirring. At this point, you can gradually add the mascarpone 14. Add the moka coffee 15.

Stir to combine 16, then transfer the mixture to a baking dish, cover with plastic wrap 17, and let it rest for two hours in the refrigerator. Meanwhile, prepare the soaking liquid: make the coffee with the moka, sweeten it while it's still hot 18.

Flavor with amaretto liqueur 19. Set aside to cool. Retrieve the tiramisu mixture from the fridge and pour it into the ice cream maker 20, turn on the machine, and let it churn for the recommended time; with our ice cream maker, it takes 30 minutes to churn 21. Transfer the ready ice cream into a pastry bag.

Assemble the dessert: dip the ladyfingers in the coffee soak on one side only 22, then place a ladyfinger on a serving plate 23, distribute the ice cream on top 24.

Proceed with another coffee-soaked ladyfinger 25, then dust with unsweetened cocoa powder 26 and coffee powder. The tiramisu ice cream is ready to be enjoyed 27.

How to store

The churned ice cream can be stored in the freezer for up to one month, in an airtight container.

Tips

Amaretto liqueur is an optional addition that will give an aromatic touch to the soak; if you don't like it, you can omit it or substitute it with another liqueur of your choice, such as Rum or Grand Marnier.

For the translation of some texts, artificial intelligence tools may have been used.