• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Ice Cream » Tiramisu Ice Cream

Tiramisu Ice Cream

January 23, 2009 · WCC Administr@tr · 10 Comments

What’s an Italian meal without tiramisu to end it? For my Foodie Film event, I made this tiramisu ice cream, which I served with soft lady fingers. It was rich and so delicious! Sure, it’s the middle of winter but I loved how this really completed our meal. We enjoyed this after watching the movie. If you love tiramisu, this is an ice cream recipe you should try!

Tiramisu Ice Cream
recipe from The Perfect Scoop, by David Lebovitzdsc00588-7226580


2 cups mascarpone
1 cup half-and-half2/3 cup sugar
Pinch of salt
¼ cup coffee-flavored liqueur, such as Kahlua
3 Tbsp brandy or dark rum
Mocha Ripple (recipe below)


Puree the mascarpone, half-and-half, sugar, salt, liqueur, and brandy together in a blender or food processor until smooth and the sugar is dissolved. Chill thoroughly in the refrigerator.
Freeze in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, alternate layers of Mocha Ripple with the ice cream in the storage container.


For the Mocha Ripple:
½ cup sugar
1/3 cup light corn syrup
½ cup strongly brewed espresso
6 Tbsp unsweetened Dutch-process cocoa powder
½ tsp vanilla extract


Whisk together the sugar, corn syrup, espresso, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Shill in the refrigerator before using.
Mixing it in: The Mocha Ripple should be thoroughly chilled, as it’s easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the fudge ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Mocha Ripple, as it will make the ice cream muddy looking.

Storage: Mocha Ripple can be stored for up to 2 weeks, covered, in the refrigerator.

Ice Cream

Previous Post: « Winner of Foodie Freebie Friday: Nielsen-Massey Vanillas
Next Post: Orange & Beet Layered Salad »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Sarah says

    January 25, 2009 at 4:14 pm

    Oh, I love tiramisu. I’ll definitely have to try this. Doesn’t David Lebovitz have the greatest ice cream recipes?

    Reply
  2. Angie says

    January 25, 2009 at 5:28 pm

    ::laughs inappropriately at picture::

    Le sigh…I’m an overgrown 5 year old. 🙂 In all seriousness, it looks so good. I looooooooooooove tiramisu.

    Reply
  3. Anonymous says

    January 26, 2009 at 2:11 am

    Ooohhh I love tiramisu! I so wish I had an ice cream maker!

    Reply
  4. BMK says

    January 26, 2009 at 2:11 am

    I’m going to have to try this one. What a perfect dessert to end an Italian meal. I just love Dave’s book.

    Reply
  5. Anonymous says

    January 26, 2009 at 2:11 am

    Tiramisu ice cream!? Get outta here!!

    Reply
  6. Anonymous says

    January 26, 2009 at 2:11 am

    I love, love, LOVE tiramisu … and I’ve been drooling over this recipe ever since I first heard about it … MUST try it!

    Reply
  7. Liz says

    February 26, 2009 at 12:56 am

    So funny– I just googled tiramisu ice cream and your blog popped up! I am totally going to make this this weekend!

    Reply
  8. Anonymous says

    March 12, 2009 at 1:08 pm

    Nice recipe! Simple and easy. If you want to learn more about Ice Cream Makers, check out my blog post.

    Reply
  9. oneordinaryday says

    May 7, 2009 at 12:29 am

    Wow. This sounds wonderful.
    Michelle

    Reply
  10. Grace says

    March 19, 2011 at 2:46 pm

    Tiramisu ice cream? Really???

    *big sigh*

    I gotta make this one, ASAP!

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago