Tiramisu Ice Cream
Tiramisu ice cream is a unique dessert that combines the classic flavors of Italian tiramisu with the refreshing coolness of ice cream. Tiramisu is traditionally a layered dessert consisting of coffee-soaked ladyfingers, mascarpone, and cocoa powder. You can now enjoy this rich and silky texture in an easy-to-make ice cream form. The secret lies in the correct ratio of mascarpone to heavy cream, which allows the ice cream to remain creamy without becoming icy. The mixing technique is crucial: if you stir it regularly during freezing, you can achieve a perfect texture even without a machine. This ice cream is an ideal choice after a summer dinner or as a special dessert with a coffee. Serve it with a little grated chocolate or ladyfinger crumbs to make the experience even more authentic!
Ingredients for this recipe
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Preparation Steps
1
In a mixing bowl, whisk the egg yolks and powdered sugar until light and creamy.
2
Add the vanilla extract, espresso, and rum (or rum extract) to the mixture and stir well to combine.
3
In a separate bowl, beat the mascarpone until smooth. Gradually add the egg yolk mixture to the mascarpone, ensuring it is evenly incorporated.
4
In a clean bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the cream.
5
Pour the mixture into an airtight container and place it in the freezer.
6
Every 30 minutes, stir the mixture with a fork or spatula to prevent ice crystals from forming.
7
Repeat this stirring process 4-5 times during the first 3 hours, then allow the ice cream to freeze completely for at least 6 hours.
8
Before serving, let the ice cream sit at room temperature for 5-10 minutes. Dust with cocoa powder to enhance the traditional tiramisu flavor.
