Tiramisù Ice Cream
makes about 1 1/4 quarts
For the ice cream base
2 cups mascarpone
1 1/2 cups half-and-half
2/3 cups granulated sugar
1/4 teaspoon kosher salt
1/3 cup Kahlúa, or other coffee-flavored liqueur
For the Mocha Ripple
1/4 cup granulated sugar
2 tablespoons + 2 teaspoons light corn syrup
1/4 cup water
1 heaping teaspoon espresso powder
3 tablespoons Dutch-processed cocoa powder
1/4 teaspoon vanilla
In the bowl of a food processor or blender, purée the mascarpone, half-and-half, sugar, salt, and liqueur until the mixture is smooth and the sugar has dissolved. Chill for at least 4 hours, preferably overnight in the refrigerator.
To make the Mocha Ripple, whisk together the sugar, corn syrup, water, espresso powder, and cocoa powder in a small saucepan over medium heat. Cook, whisking constantly, until the mixture comes to a low boil; cook for one minute. Remove the saucepan from the heat and stir in the vanilla. Transfer the mixture to a bowl and allow to cool to room temperature. Cover and chill completely in the refrigerator before using.
Freeze the mascarpone ice cream base in your ice cream maker according to the manufacturer's instructions. As you remove it from the ice cream maker, alternate several layers of the ripple with the frozen ice cream, beginning and ending with the ice cream, in a 1 1/2 quart freezer-safe storage container. Do not stir the ice cream with the ripple, otherwise you will lose the swirled effect. Place the ice cream in the freezer for several hours to set. Enjoy!
Printed from thegalleygourmet.net
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