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.
Add 300 g whipping cream, milk and vanilla extract into a medium saucepan Heat until almost boiling – medium heat
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
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
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
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
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