Tiramisu Ice Cream 1998 Italy Recipes

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

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.

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 (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 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

Steps:

• Bring the water and 115gs of the sugar (½ cup) to the boil in a small pot until the sugar has dissolved. Allow the syrup to cool and chill in the fridge.
• Beat the cream fraiche, vanilla and Marscapone cheese in a bowl until blended. Add the chilled sugar syrup and mix briefly.
• Dissolve the coffee with the remaining water and sugar and allow to cool.
• Add the brandy or liqueur to the coffee mixture and set aside.
• Pour the mixture into a plastic tub and freeze for 4 hours. Beating it once half way through to break up the ice crystals.
• Pour the mixture into the ice cream machine and churn until it is a thick consistency but not fully made.
• Line a loaf tin with cling wrap.
• Toss the broken up biscuit pieces in the coffee / brandy mixture.
• Spread a third of the cream mixture on the bottom of the loaf.
• Scatter over half the biscuits and lightly press in.
• Spread another third of the ice cream mixture and repeat with the remaining half of the biscuits. Finish off with the remaining third of the cream mixture.
• Cover and freeze until set.
• When you are ready to serve take the loaf out and allow it to soften slightly at room temperature and then tip out onto a serving plate. Sift cocoa powder over the top.

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!

FROZEN TIRAMISU

Steps:

• Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
• Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
• When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.

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 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!