Tiramisu Ice Cream
Serve this sophisticated ice cream at a dinner party, and it will stop conversation. You will be dying to say it is the easiest ice cream you have ever made—no tempering egg yolks, no cooking custard, just a whirr in the blender and, in a hurry, a straight shot into the machine. But don’t. Anything so profoundly delicious deserves its mystery.
Ingredients
MOCHA RIPPLE
- ½ cup sugar
- ⅓ cup light corn syrup
- ½ cup strongly brewed espresso
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract
ICE CREAM
- 2 cups mascarpone
- 1 cup half-and-half
- ⅔ cup sugar
- Pinch of salt
- 3 tablespoons Kahlúa or other coffee-flavored liqueur
- 2 tablespoons brandy or dark rum
Instructions
- THE MOCHA RIPPLE: In a medium saucepan, whisk together the sugar, corn syrup, espresso, and cocoa powder. Over medium heat, whisk constantly until bubbles begin to form at the edges. Continue whisking just until mixture comes to a low boil, then cook for 1 minute, whisking frequently. Remove from heat, stir in the vanilla, and let cool. Chill completely in the refrigerator before using. The ripple can be stored for up to 2 weeks, covered in the refrigerator.
- THE ICE CREAM: Puree the mascarpone, half-and-half, sugar, salt, Kahlúa, and brandy in a blender or food processor until the sugar is dissolved and the mixture is smooth. Chill thoroughly in the refrigerator.
- Freeze in an ice cream maker according to the manufacturer’s instructions. When frozen, layer the ice cream with generous spoonfuls of the mocha ripple in a storage container, beginning with a layer of mocha ripple. Don’t stir, or the ice cream will turn muddy. Freeze before scooping.
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Michalene Busico
Michalene Busico is a freelance writer specializing in food, wine, travel, and design. She writes for House Beautiful, Bon Appetit, and Culture magazines. She served as Food Editor at both the Los Angeles Times (2002-2008) and the New York Times (1998-2002), two of the most influential news organizations in the country.
