Tiramisu Ice Cream 1998 Italy
Transport your taste buds to the heart of Italy with this rich and creamy Tiramisu Ice Cream inspired by the classic 1998 Italian dessert. Infused with the bold flavors of espresso and a touch of coffee liqueur, this decadent frozen treat combines the velvety smoothness of mascarpone cheese with the elegance of a traditional tiramisu. Each bite is elevated with crushed ladyfinger cookies folded into the churned mixture for a delightful texture, while a final dusting of cocoa powder and optional dark chocolate shavings adds a sophisticated finish. Perfect for serving at dinner parties or indulging in on a hot summer day, this homemade tiramisu ice cream is a showstopper that blends timeless flavor with modern flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Mascarpone cheese
- 240 ml Whole milk
- 240 ml Heavy cream
- 150 grams Granulated sugar
- 4 large Egg yolks
- 120 ml Espresso
- 30 ml Coffee liqueur (optional)
- 100 grams Ladyfinger cookies (savoiardi), crushed
- 2 tablespoons Unsweetened cocoa powder, for garnish
- 30 grams Dark chocolate shavings (optional)
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium-low, stirring occasionally, until the mixture is just about to simmer—do not let it boil.
In a separate bowl, whisk the egg yolks and granulated sugar vigorously until the mixture becomes pale and thick, about 2-3 minutes.
Slowly pour a small amount of the warm milk and cream mixture into the egg yolks, whisking continuously, to temper the eggs and avoid curdling.
Gradually add the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
Remove the custard from heat and strain it through a fine mesh sieve into a mixing bowl to remove any cooked egg bits. Let it cool slightly.
Once cooled, whisk in the mascarpone cheese until smooth and fully incorporated. Stir in the espresso and coffee liqueur (if using). Allow the mixture to come to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
In the final minutes of churning, gently fold in the crushed ladyfinger cookies.
Transfer the ice cream to a freezer-safe container, smoothing the top. Cover with plastic wrap or a lid, and freeze for at least 3 hours to firm up.
When serving, scoop the ice cream into bowls or cones. Dust with unsweetened cocoa powder and sprinkle with dark chocolate shavings, if desired, for an authentic tiramisu touch.
Nutrition Facts
Calories |
3486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1365 mg | 455% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 231.5 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 818 mg | 63% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
