Monday, June 13, 2011

Tiramisu Ice Cream

Ice Cream
2 cups mascarpone (do not substitute cream cheese)
1 cup half-and-half
2/3 cup sugar
Pinch of salt
1/4 cup Kahlua
3 tbsp. brandy
Mocha Ripple
1/2 cup sugar
1/3 cup light corn syrup
1 tbsp. instant coffee granules
6 tbsp. cocoa powder
1/2 tsp. vanilla extract

For the mocha ripple, whisk together the sugar, corn syrup, instant coffee granules, and cocoa powder in a medium saucepan. 

Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. 

Chill in the refrigerator before using.
For the ice cream, puree the mascarpone, half-and-half, sugar, salt, Kahlua, and brandy together in a food processor until smooth and the sugar is dissolved. Make sure that all of the cheese is mixed thoroughly so that you don't have lumpy ice cream and the mixture is smooth.

Chill thoroughly in the refrigerator.
Freeze in your ice cream maker according to the manufacturer's instructions. 

As you remove the ice cream from the machine, alternate layers of mocha ripple with the tiramisu ice cream in your storage container (we just dumped the mocha ripple mixture in with our ice cream and it was delicious).

Note: The one thing that the directions did not suggest that I will definitely do next time is to let the ice cream sit in the freezer for at least an hour before serving once it has come out of the ice cream maker.  Ours was delicious but needed a little more time to solidify.  As you can tell the dogs were unimpressed..........
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