Side Pannel
Tiramisu Ice Cream
Tiramisu Ice Cream
- Recipe Submitted by maryjosh on 04/04/2018
Ingredients List
- 1 tub 8 oz. mascarpone cheese
- 1 cup whole milk
- 3 tablespoons disaronno amaretto
- ½ cup sugar
- Pinch of salt
- ½ cup espresso
- 1 square 1 oz. Baker’s semi-sweet chocolate
- 8 ladyfingers + more for serving optional
Directions
In a food processor, or blender, bring together the mascarpone cheese, milk, disaronno amaretto, sugar, and salt.
Puree until the mixture is blended and smooth.
Put the mixture in the fridge for an hour.
Pour the mixture into an ice cream maker and process according to manufacturer’s instructions.
In the meantime prepare the espresso and chop up the chocolate square.
When the espresso coffee is done, drop in the chocolate bits and stir until melted.
In the last 5 minutes of freezing, and while the ice cream is churning, pour the espresso into the ice cream one teaspoon at a time.
When you are finished with the espresso, drop in the ladyfingers, one at a time. (Optional)
Turn off the machine and transfer the ice cream to an airtight container.
Put the ice cream in the freezer for another 4 hours, or until firm.
Top with cocoa powder and chocolate shavings before serving.
Puree until the mixture is blended and smooth.
Put the mixture in the fridge for an hour.
Pour the mixture into an ice cream maker and process according to manufacturer’s instructions.
In the meantime prepare the espresso and chop up the chocolate square.
When the espresso coffee is done, drop in the chocolate bits and stir until melted.
In the last 5 minutes of freezing, and while the ice cream is churning, pour the espresso into the ice cream one teaspoon at a time.
When you are finished with the espresso, drop in the ladyfingers, one at a time. (Optional)
Turn off the machine and transfer the ice cream to an airtight container.
Put the ice cream in the freezer for another 4 hours, or until firm.
Top with cocoa powder and chocolate shavings before serving.
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