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Tiramisu ice-cream
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in homemade tiramisu ice cream for a delightful treat.
Ingredients:
  • 375ml (1 1/2 cups) milk
  • 2 x 250g ctns mascarpone
  • 4 egg yolks
  • 140g (2/3 cup) caster sugar
  • 40.00 ml Kahlua liqueur
  • 200g chopped dark chocolate
  • 160ml (2/3 cup) thickened cream
  • 2 tsp instant coffee granules
  • 8 savoiardi, chopped (sponge finger biscuits)
Instructions:
  • Place the 1.25L (5-cup) metal loaf pan in the freezer to chill. In a saucepan, combine the milk and mascarpone and bring to a boil. Let it sit for 5 minutes to cool slightly.
  • Whisk egg yolks and sugar until thick and pale, forming a ribbon trail when the whisk is lifted. This incorporates air for a light texture. Whisk in the cream mixture.
  • Transfer the custard into a clean saucepan, then mix in the Kahlua liqueur. Cook on low heat, stirring continuously with a flat-edged wooden spoon for about 20 minutes, or until the custard thickens enough to coat the back of the spoon and leaves a trail when you swipe your finger through it.
  • Pour the mixture into a heatproof bowl. Cover the custard with plastic wrap to prevent a skin from forming. Let it cool for 30 minutes, then refrigerate for 2 hours to chill.
  • Pour the luscious custard into the frosty loaf pan, cover with foil, and let it chill in the freezer for 6 hours until it's beautifully almost set. Gently use a metal spoon to crumble the delectable ice-cream before transferring it to a spacious bowl.
  • In a microwave-safe bowl, microwave dark chocolate, cream, and coffee granules on High for about a minute. Stir well until smooth and melted. Allow to cool completely and thicken before using.
  • Beat the half-frozen ice-cream mixture with an electric beater for 3 minutes or until smooth and pale to break up the ice crystals and create a smooth texture. Stir in 8 chopped savoiardi biscuits. Pour half of the mixture into a loaf pan and spoon half of the chocolate sauce on top. Swirl with a knife and repeat layering with the remaining ice-cream mixture and chocolate sauce. Cover with foil and freeze for 4 hours until firm.

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