I DID IT!!! 52 Scoops in 52 weeks! My year of ice cream making is complete. A rich, indulgent ice cream to finish off the 52 Scoops repertoire is definitely in order. How does Tiramisu Ice Cream sound?
This was actually one of the first ice cream recipes I tried, well over a year ago. I was having my family over for an Italian-themed dinner and was struggling to think of what to make for dessert. Tiramisu would have been the perfect end to that meal, but my dad makes a pretty mean tiramisu — there was no way I could compete with him! I settled on Tiramisu Ice Cream as an alternative.
For readers who are unfamiliar with tiramisu, it’s a classic Italian dessert made with ladyfingers (small, elongated sponge cakes) that are dipped in strong coffee and liqueur (typically Marsala, Kahlua, or rum), layered with a rich, airy mixture of mascarpone cheese and egg yolks, and topped with powdered or shaved chocolate.
I’ve tinkered with this recipe over the last year, adjusting proportions and testing out different ingredients. My final and preferred version of Tiramisu Ice Cream uses a couple of shots of espresso, Kahlua, and mascarpone cheese with 35% milk fat. (Mascarpone can be up to 75% milk fat!) The espresso and Kahlua give the ice cream a double coffee punch and a complex flavour, while the 35% M.F. mascarpone adds an extra degree of richness and smoothness without blowing your calorie count for the day. It’s the perfect pick-me-up dessert!
Many of you have asked What’s next for 52 Scoops? Well, right now, I’m eating a big bowl of Tiramisu Ice Cream and working on a blog post to answer that very question. Check back in a few days
Tiramisu Ice Cream (Makes about 1.25 L)
1/2 cup white sugar
2 1/2 cups half-and-half cream
Pinch of sea salt
2 shots of strong espresso (or 60 mL very strong brewed coffee. No instant coffee allowed!)
1/4 cup Kahlua (or other coffee flavoured liqueur)
8 ounces mascarpone cheese
1/2 cup grated dark chocolate
3/4 cup coarsely crumbled ladyfingers (optional)