About, oh ... 4 years ago, I bought The Perfect Scoop. Completely overwhelmed by the number of "must-try" recipes, I gave it to Joey and asked him to pick an ice cream for me to make. He chose Tiramisu Ice Cream, but it required a trip to the grocery store, so I churned something else that day. And here we are, 4 years later, and I'm finally getting around to his choice. Nothing like being on top of things, right?
And as usual, I'm kicking myself for waiting this long to try it. Not only is the base mixed up in mere seconds, but come on - it's tiramisu! Ice cream! The base is a mixture of mascarpone cheese, half and half, Kahlua, sugar, and rum. After it's chilled and churned, a mocha ripple is mixed in, and you have a pretty awesome ice cream. It's impossibly creamy, with a nice - but not overwhelming - boozy flavor. The mocha ripple cuts through the richness of the ice cream. I served a few (store bought) lady fingers on the side and they were perfect for soaking up the last drops of the ice cream in the bottom of the bowl.
We had our best friends over for dinner a few weeks ago, and we had a summery Italian feast: goat cheese and cherry crostini, caprese and sausage lasagna, Caesar salad, and this ice cream. Good friends, good food, good ice cream. It's what summer is all about, right?
Tiramisu Ice Cream
The Perfect Scoop, by David Lebovitz
- 2 cups mascarpone cheese
- 1 cup half-and-half
- 2/3 cup sugar
- pinch of salt
- 1/4 cup Kahlua, or other coffee flavored liqueur
- 3 Tbs dark rum or vodka
- 1/2 tsp vanilla extract
- mocha ripple (recipe follows)
In a blender, combine the mascarpone, half and half, sugar, salt, Kahlua, rum (or vodka), and vanilla extract. Puree until smooth and the sugar has dissolved. Chill for several hours in the refrigerator.
Freeze the ice cream according to your ice cream maker's instructions. As you remove it from the machine, alternate layers of the mocha ripple with the ice cream (you may not use all the mocha ripple sauce).
Freeze for several hours before serving.
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 1/2 cup water
- 6 Tbs Dutch-process cocoa powder
- 1/2 tsp vanilla extract
- 1 Tbs instant coffee granules
In a medium saucepan set over medium heat, whisk together the sugar, corn syrup, water, and cocoa powder. Whisk constantly until the cocoa powder and sugar have dissolved, and the mixture begins to bubble around the edges.
Continue whisking until it comes to a low boil. Cook for 1 minute, whisking frequently. Remove from heat and stir in the vanilla and coffee. Chill thoroughly in the refrigerator before using
*You can also use 1/2 cup strongly brewed espresso in lieu of the water and instant coffee.
*I mixed up the base of the ice cream and the mocha ripple the night before, then churned the ice cream the next morning. That way both were sufficiently chilled. If the mocha ripple is too warm, it will not be its own distinct layer, and will melt the freshly churned ice cream.