Tiramisu Ice Cream 1998 ( Italy)

Recipe by andypandy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine milk and half and half with the vanilla been in a heavy saucepot.
  • Bring up to just boiling point over medium heat.
  • Whisk the eggs with the sugar until well blended.
  • Add hot milk mixture into the beaten yolk/sugar mixture whisking well.
  • Return all to the saucepot on medium heat.
  • Cook over medium low heat until mixture coats the back of a spoon.
  • Stirring constantly, and not boiling.
  • Remove the vanilla bean and clean off.
  • Scrape seeds that remain in the pod, and throw away the empty pod.
  • Mix the seeds in with the mascarpone cheese and beat until creamy.
  • Strain if desired the egg milk mixture into a large bowl, pushing thru well.
  • This will remove any cooked egg that might have occurred.
  • Now into the bowl of custard, combine the mascarpone and seeds.
  • Chill mixture covered overnight or until completely cold about five hours.
  • Stir in the coffee cyrstals.
  • Pour into the freezer container and process as manufacturers directions.
  • Just before removing from the machine about five minutes , pour in the coffee liqueer and chocolate shavings.
  • You also can add five crumbled lady finger biscuits, if you desire the cookie in the ice cream.
  • So the liqueur, chocolate and crumbled biscuits go in the last three to five minutes of freezing in the machine, these just have to be folded inches.
  • Spoon into a tupperware or covered freezer type container, and freeze solid.
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