Tiramisu Ice Cream
Inspired by a classic Italian dessert, this ice cream is a treat for any coffee lover. Remember to place the freezer bowl in the freezer 24 hours in advance.
Ingredients
4 egg yolks
225 g caster sugar
400 g whipping cream
120 g whole milk
1 tsp vanilla extract
180 g mascarpone
4 Tbsp espresso coffee
2 Tbsp Marsala
100 g dark chocolate, broken up
100 g espresso coffee
60 g ladyfingers, quartered
To finish
cocoa powder, as needed
chocolate shavings, as needed
ladyfingers, as needed
Instructions
STEP 1/6
Add 300 g whipping cream, milk and vanilla extract into a medium saucepan
Heat until almost boiling – medium heat
STEP 2/6
Fit the Whisk Tool to the machine
Add egg yolks and 125 g caster sugar into the appliance bowl
Mix and then scrape the bowl – 2 minutes, speed Max
Mix – 10 seconds, speed Max
While the machine is running, carefully pour in the hot cream mixture
Mix – 1 minute, speed 3
STEP 3/6
Transfer the mixture back into the saucepan
Heat, stirring constantly, until the mixture thickens and coats the back of a spoon – 10 minutes, low heat
Transfer the mixture to a jug and cover with plastic wrap
Chill in the fridge until cold – 2 hours
STEP 4/6
Clean the appliance bowl and fit the Whisk Tool
Add mascarpone into the appliance bowl
Mix and then scrape the bowl – 2 minutes, speed Max
Then add espresso, Marsala and 50 g caster sugar
Mix – 2 minutes, speed Max
Transfer the mixture into a clean jug and cover with plastic wrap
Refrigerate until needed
STEP 5/6
Attach the Frozen Dessert Maker attachment to the machine
Set the speed to Min
Pour the ice cream mixture and the mascarpone coffee mixture into the Frozen Dessert Maker attachment carefully
Mix – 30 minutes, speed Min
Remove the attachment from the machine
STEP 6/6
Add dark chocolate and 100 g whipping cream into a small heatproof bowl
Heat in a microwave until melted, stirring every 30 seconds to prevent burning – low heat
Remove from the microwave and set aside
Transfer the ice cream from the Frozen Dessert Maker attachment into a large bowl
Add espresso coffee into a small bowl and dip ladyfingers into the coffee quickly
Transfer the ladyfinger pieces into the large bowl containing the ice cream immediately
Using a spatula, gently fold the ladyfinger pieces into the ice cream
(Tip: Be careful not to overmix)
Drizzle half of the chocolate ganache over the ice cream and gently fold the ganache through
Transfer the ice cream into a freezer safe container
Drizzle the remaining half of the chocolate ganache over the top of the ice cream
Use a spoon to create a few swirls and place a lid onto the container
Chill in the freezer until set – 2 hours
To Serve
Add a few scoops of ice cream into a tall dessert glass
Dust with cocoa powder, sprinkle with chocolate shavings and decorate with a whole ladyfinger
Substitutions:
Whipping cream can be replaced with double cream
Tiramisu Ice Cream
Inspired by a classic Italian dessert, this ice cream is a treat for any coffee lover. Remember to place the freezer bowl in the freezer 24 hours in advance.
Ingredients
4 egg yolks
225 g caster sugar
400 g whipping cream
120 g whole milk
1 tsp vanilla extract
180 g mascarpone
4 Tbsp espresso coffee
2 Tbsp Marsala
100 g dark chocolate, broken up
100 g espresso coffee
60 g ladyfingers, quartered
To finish
cocoa powder, as needed
chocolate shavings, as needed
ladyfingers, as needed
Instructions
STEP 1/6
Add 300 g whipping cream, milk and vanilla extract into a medium saucepan
Heat until almost boiling – medium heat
STEP 2/6
Fit the Whisk Tool to the machine
Add egg yolks and 125 g caster sugar into the appliance bowl
Mix and then scrape the bowl – 2 minutes, speed Max
Mix – 10 seconds, speed Max
While the machine is running, carefully pour in the hot cream mixture
Mix – 1 minute, speed 3
STEP 3/6
Transfer the mixture back into the saucepan
Heat, stirring constantly, until the mixture thickens and coats the back of a spoon – 10 minutes, low heat
Transfer the mixture to a jug and cover with plastic wrap
Chill in the fridge until cold – 2 hours
STEP 4/6
Clean the appliance bowl and fit the Whisk Tool
Add mascarpone into the appliance bowl
Mix and then scrape the bowl – 2 minutes, speed Max
Then add espresso, Marsala and 50 g caster sugar
Mix – 2 minutes, speed Max
Transfer the mixture into a clean jug and cover with plastic wrap
Refrigerate until needed
STEP 5/6
Attach the Frozen Dessert Maker attachment to the machine
Set the speed to Min
Pour the ice cream mixture and the mascarpone coffee mixture into the Frozen Dessert Maker attachment carefully
Mix – 30 minutes, speed Min
Remove the attachment from the machine
STEP 6/6
Add dark chocolate and 100 g whipping cream into a small heatproof bowl
Heat in a microwave until melted, stirring every 30 seconds to prevent burning – low heat
Remove from the microwave and set aside
Transfer the ice cream from the Frozen Dessert Maker attachment into a large bowl
Add espresso coffee into a small bowl and dip ladyfingers into the coffee quickly
Transfer the ladyfinger pieces into the large bowl containing the ice cream immediately
Using a spatula, gently fold the ladyfinger pieces into the ice cream
(Tip: Be careful not to overmix)
Drizzle half of the chocolate ganache over the ice cream and gently fold the ganache through
Transfer the ice cream into a freezer safe container
Drizzle the remaining half of the chocolate ganache over the top of the ice cream
Use a spoon to create a few swirls and place a lid onto the container
Chill in the freezer until set – 2 hours
To Serve
Add a few scoops of ice cream into a tall dessert glass
Dust with cocoa powder, sprinkle with chocolate shavings and decorate with a whole ladyfinger
Substitutions:
Whipping cream can be replaced with double cream