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| Tiramisu Ice Cream |
Mascarpone is a rich Italian cream cheese that can be found at specialty grocers and in most
supermarkets now.
Layering the cocoa powder gives the final product beautiful stripes.
Ingredients
2 cups mascarpone or 8 ounces cream cheese plus 1 cup sour cream
2/3 cup whole milk
2/3 cup cream [see Churner’s note 1]
3/4 cup sugar
1/4 cup Kahlua or strong espresso
1 tablespoon dark rum
Pinch of superfine salt
1/2 cup Dutch process cocoa powder
Method
Place all ingredients except cocoa powder in blender and process until completely smooth.
Transfer to the refrigerator and chill thoroughly [at least 4 hours]. Churn in an ice cream maker
according to the manufacturer's directions [see Churner's note 2]
Transfer 1/3 of the ice cream to a storage container, sift some of the cocoa powder over top; top
with another layer of ice cream, sift with cocoa powder, and cover with remaining ice cream.
Cover and freeze until solid. Let ice cream temper 5 - 10 minutes at room temperature before
scooping.
Churner’s note 1 : 1 1/3 cups half & half can be substituted for the milk and cream.
Churner's note 2: An ice cream maker will give ice cream a smoother texture. But if you do not
have one and/or don't want to buy one for the one or two times a year you might use one, freeze
the ice cream in a plastic container with a lid. Beat the mixture with a hand-mixer or wooden
spoon two or three times during the freezing process.
supermarkets now.
Layering the cocoa powder gives the final product beautiful stripes.
Ingredients
2 cups mascarpone or 8 ounces cream cheese plus 1 cup sour cream
2/3 cup whole milk
2/3 cup cream [see Churner’s note 1]
3/4 cup sugar
1/4 cup Kahlua or strong espresso
1 tablespoon dark rum
Pinch of superfine salt
1/2 cup Dutch process cocoa powder
Method
Place all ingredients except cocoa powder in blender and process until completely smooth.
Transfer to the refrigerator and chill thoroughly [at least 4 hours]. Churn in an ice cream maker
according to the manufacturer's directions [see Churner's note 2]
Transfer 1/3 of the ice cream to a storage container, sift some of the cocoa powder over top; top
with another layer of ice cream, sift with cocoa powder, and cover with remaining ice cream.
Cover and freeze until solid. Let ice cream temper 5 - 10 minutes at room temperature before
scooping.
Churner’s note 1 : 1 1/3 cups half & half can be substituted for the milk and cream.
Churner's note 2: An ice cream maker will give ice cream a smoother texture. But if you do not
have one and/or don't want to buy one for the one or two times a year you might use one, freeze
the ice cream in a plastic container with a lid. Beat the mixture with a hand-mixer or wooden
spoon two or three times during the freezing process.
