Tiramisu Ice Cream Recipes

CLASSIC TIRAMISù

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

TIRAMISU ICE CREAM

Steps:

• Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
• Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
• Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
• Pour the ice cream into your ice cream machine.
• Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
• When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.

ICE CREAM TIRAMISU CAKE

Steps:

• In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
• Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
• Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

TIRAMISU ICE CREAM 1998 ( ITALY)

Steps:

• 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.

TIRAMISU ICE CREAM RECIPE

Steps:

• Combine cream, milk and vanilla bean scrapings and pod in a saucepan and heat over medium heat until hot but not boiling.
• Remove from heat and let cool, about 30 minutes.
• Combine yolks, sugar, and salt in a large bowl and beat until the mixture has tripled in size and is thick and creamy. I used about speed 8 on my Kitchenaid.
• Reduce mixer speed to medium-low and pour milk mixture slowly into it.
• Transfer mixture back to the saucepan and cook over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon.
• Strain the mixture through a mesh sieve into a bowl set in an ice water bath.
• Pour the mixture through a mesh sieve into a bowl set in an ice water bath.
• Chill in the fridge for at least one hour.
• Freeze in an ice cream maker.
• While mixture is freezing, prepare ladyfingers. Combine equal parts amaretto and strong coffee and quickly dip (just a few seconds) ladyfingers in the mixture so the ladyfingers are soaked throughout but retain their crunchiness.
• Before transferring bowl to freezer or eating, fold in fudge sauce and soaked ladyfingers.
• Chill in the freezer until set.
• To serve, place several ladyfingers in a bowl, drizzle with coffee and amaretto mixture and top with tiramisu ice cream.

TIRAMISU ICE CREAM

Steps:

• In a saucepan, combine milk and cream and turn on the heat to medium-low. Heat milk until it is simmering.
• In a deep bowl, whisk together egg yolks and sugar, until pale and frothy. Add mascarpone cheese and mix until combined. (Use a wooden spoon or spatula, don't beat mascarpone with electric mixer).
• Add 1/2 cup hot milk to the egg yolk - mascarpone mixture and whisk to combine. Pour mixture back in the pan with hot milk and mix to combine. Cook for 5-8 minutes on medium heat, stirring constantly, until custard it thick and covers the back of the spoon with a thin film.
• Pour mixture to a bowl and let is cool completely. Use an ice bath to speed up the process, or you can leave it in the fridge over night.
• Before you add mixture to your ice cream machine, add vanilla, coffee powder, espresso and coffee liqueur to it.
• Following the manufacturer's instructions for your ice cream maker, freeze until it resembles soft serve ice cream. Transfer to a 9"x13" pan, lined with parchment paper, cover and freeze until firm.
• Serve and enjoy!

NO CHURN TIRAMISU ICE CREAM

Steps:

• Chop the ladyfingers into 1 inch pieces and dip each piece very briefly into coffee. Set aside.
• In a standing mixer with a whisk attachment, whip heavy cream to soft peaks. Add in mascarpone, sweetened condensed milk, vanilla extract, and salt, and whip until combined.
• Pour 1/3 of the ice cream mixture into a 9″x3″ loaf pan. Toss in 1/3 of soaked ladyfingers. Drizzle with 1/3 of the chocolate sauce. Repeat 2 more times until everything is used up.
• Use a knife to gently swirl everything together, then place into freezer for at least 4 hours, but up to 2 weeks.

TIRAMISU ICE CREAM (NO MACHINE)

Steps:

• In a small bowl dissolve your instant expresso powder in water, set aside.
• Place sweetened condensed milk in the fridge to keep cold.
• Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
• Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
• Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
• Now you have your ice cream base add in your coffee mixture and mix on medium speed until even in color.
• Lastly, fold in the crushed lady fingers and chocolate.
• Freeze at least 4 hours or overnight before scooping and serving

TIRAMISU ICE-CREAM CAKE

Steps:

• Line a 1kg loaf tin with cling film. Beat the mascarpone, sugar and marsala together then fold in the chocolate and cream.
• Make up the coffee with 600ml boiling water, leave for 5 mins then strain into a bowl and stir in the sugar and brandy.
• Reserve 2 biscuits then quickly dip the remainder as you use them into the coffee mixture and line them along the base and up the long sides of the tin (they will stand above the rim).
• Spoon in half the creamy mixture. Dip the last biscuits into the coffee and place on top end to end. Spoon the remaining creamy mixture on top, then fold over the sponge fingers above the rim and press lightly into the filling. Cover and freeze. To serve, turn out onto a plate, strip off the cling film and dust generously with cocoa. Spoon the cream down the centre and decorate with the chocolate.

TIRAMISU ICE CREAM CAKE WITH HOMEMADE LADYFINGERS

Steps:

• Combine 1/4 cup sugar and 2 1/2 tablespoons water in a small saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat, then stir in espresso and coffee liqueur; let coffee syrup cool. Line a 10-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on both long sides of the pan.
• Spread 1/2 vanilla ice cream in bottom of prepared pan. Working quickly, dip 15 ladyfingers, one at a time, in coffee syrup and arrange in a single layer, overlapping slightly, over ice cream. (If ice cream is too soft, return to freezer to firm.) Spread coffee ice cream evenly over ladyfingers. Tap pan against counter to release any air bubbles. Repeat dipping process with remaining 15 ladyfingers and coffee syrup, and arrange on top of coffee ice cream. Spread remaining vanilla ice cream evenly over ladyfingers. Fold over plastic wrap to cover cake. Freeze until firm, at least 5 hours or overnight.
• To unmold, let cake stand at room temperature for a few minutes. Unwrap plastic from top and invert cake onto a platter; press a warm damp towel on sides and bottom of loaf pan to release cake, if needed. Remove plastic, then return cake to freezer.
• Combine egg whites and remaining 1 1/2 cups sugar in a heatproof standing mixer bowl. Set over (not in) a pan of simmering water, whisking until sugar dissolves and mixture is warm to touch, 3 to 3 1/2 minutes.
• Attach bowl to standing mixer fitted with the whisk attachment. Whisk on low speed, gradually increasing speed to high, until stiff, glossy peaks form, about 10 minutes. Add vanilla and cornstarch, and mix meringue until combined.
• Remove cake from freezer. Using an offset spatula, spread with meringue, swooping decoratively into peaks, as desired. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue is browned and caramelized is spots. Serve immediately.

TIRAMISU ICE CREAM RECIPE

Steps:

• Break each of 2 grahams into 4 rectangles; coarsely crush remaining grahams.
• Add milk to coffee granules in medium bowl; stir until dissolved. Add dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP, then graham crumbs until blended. Pour into freezer-proof container.
• Freeze 4 hours or until firm. Serve with graham rectangles.

TIRAMISU ICE CREAM CAKE

Steps:

• Prepare cake: Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan. Line the pan with parchment paper and butter again. Flour pan and set aside.
• Sift flour and cornstarch together in a small bowl. Combine egg yolks, 1/2 cup sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment; beat on high speed until thick and pale, about 5 minutes. Transfer to a large bowl.
• Wash and dry the mixer bowl and whisk and return to the stand. Combine egg whites and salt in the bowl; beat on medium speed until whites hold soft peaks, 1 1/2 minutes. Slowly add the remaining 1/4 cup sugar while the mixer is running. Continue beating until stiff and glossy, about 1 minute. Fold the egg white mixture into the egg yolk mixture. Fold in the flour-cornstarch mixture in 3 batches. Transfer batter to the prepared pan and smooth the top with an offset spatula.
• Bake in the preheated oven until a cake tester inserted in the middle comes out clean, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• While the cake is cooling, prepare syrup: Combine sugar and water in a small saucepan over medium heat; bring to a boil, stirring occasionally. Remove from the heat and stir in espresso and coffee-flavored liqueur. Set aside to cool.
• Prepare ice cream layer: Use a serrated knife to cut cooled cake in half horizontally, making 2 layers. Place one layer in the bottom of a 9-inch square baking pan. Brush the top with 3/4 cup cooled syrup, then sift 2 tablespoons ground espresso over top.
• Place espresso ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, then top with second layer of cake. Brush with remaining syrup and place cake in the freezer for 20 minutes.
• Remove cake from the freezer and sift remaining espresso over top.
• Place coffee ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, forming large swirls. Return to the freezer and freeze until completely hard, at least 2 hours.
• To serve, garnish with chocolate curls.

TIRAMISU ICE CREAM PARFAIT

Steps:

• In a medium bowl combine well the mascarpone and sweetened condensed milk.
• In a large bowl beat cream until stiff peaks form. Fold the mascarpone mixture into whipped cream until well combined.
• In a small bowl add the cold coffee, dip the pieces of cake in the coffee (quickly so they aren't soaked and fall apart).
• Using freezer safe glasses add a layer of coffee dipped cake (3-4 pieces) and top with 2 or 3 heaping spoonfuls of the ice cream mixture, continue for 2 or 3 more layers (depending on the size of the glasses). Cover with plastic wrap and freeze until firm approximately 3-5 hours or over night. Sprinkle with grated chocolate if desired before serving. Enjoy!

TIRAMISU ICE-CREAM CAKE

Steps:

• On a baking sheet toast the pound cake slices in one layer in the middle of a preheated 350 °F. oven for 8 to 10 minutes, or until they are colored lightly and dry. In a small bowl stir together the rum and the Kahlúa, brush the slices on both sides with the mixture, and let them cool on a rack.
• Make the mascarpone ice cream:
• In a bowl with an electric mixer beat the whole eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, a pinch of salt, and the mascarpone until the mixture is combined well. In a bowl beat the egg white until it holds soft peaks and beat it into the mascarpone mixture. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
• Make the espresso ice cream:
• In a bowl with an electric mixer beat the eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, the milk, the cream, and the espresso mixture, cooled. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
• Line a loaf pan 9 by 5 by 3 inches, with plastic wrap, letting the plastic wrap hang over the edges by several inches, Arrange one row of cake slices, overlapping them slightly, down the middle of the pan, pack in half the mascarpone ice cream, smoothing it, and sprinkle the top with 3 tablespoons of the chocolate. Arrange one layer of the cake slices, overlapping them slightly, to cover the chocolate completely, pack in the espresso ice cream, smoothing it, and sprinkling the top with 3 tablespoons of the remaining chocolate. Arrange another layer of cake slices in the same manner, pack in the remaining mascarpone ice cream, smoothing it, and arrange any remaining cake slices on top, packing the cake in firmly. Fold the plastic wrap over the top and freeze the cake overnight. Invert the cake onto a platter, discarding the plastic wrap, and sprinkle any remaining chocolate decoratively over the top.