If you love tiramisu and ice cream you've got to try this Tiramisu Ice Cream with Mocha Ripple. It transforms the classic flavors of tiramisu into the perfect frozen treat. Enjoy it on a hot summer day or any time of year!
2cups(16 fl oz) heavy cream or heavy whipping cream
1 ¼cups(10 fl oz) whole milk
⅓cup plus 1 tablespoon(75 grams / 3 oz) granulated sugar
3large egg yolks
3tablespoons(1 ½ fl oz) Kahlua or similar coffee-flavored liqueur
2tablespoons(1 fl oz) dark rum
5teaspoons(20 grams / ¾ oz) granulated sugar
2 ¼teaspoonsagave syrup
2tablespoons(1 fl oz) espresso or strong instant coffee
2tablespoons plus 2 teaspoons(12.5 grams / ½ oz) unsweetened cocoa powder
Make the ice cream base by pouring the cream, milk, and sugar into a saucepan. Bring slowly to the boil then remove from the heat and allow to cool a little for about 5 minutes.
In a bowl, whisk together the egg yolks and salt. Slowly pour the slightly cooled milk and cream into the egg mixture, whisking constantly. Do not use boiling milk as this can scramble your eggs. Pour the mixture back into the saucepan and slowly heat, stirring constantly with a wooden spoon or whisk, until it has reached 185°F (85°C) but doesn’t boil. Continue stirring at this temperature for 4 minutes or so (lower the heat if necessary, or take it off the heat entirely if it gets too hot).
Remove from the heat, transfer the mixture to a bowl set over an ice bath and stir occasionally, over the ice bath until completely cool. Cover and transfer to the refrigerator until ready to use. You can make the base a day in advance.
Meanwhile, make the mocha ripple. Whisk all the ingredients together in a small pan over medium heat until it starts to bubble, then lower the heat to low and whisk for 30 seconds to 1 minute. Allow the mixture to completely cool. You should have about 3 tablespoons. Once it’s cold, it will be thick and viscous. Keep in an airtight container in the fridge for up to two weeks.
Whisk the Kahlua and rum into the ice cream base. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions.
Remove the ice cream from the machine. Transfer half into a wide and shallow freezer-safe container with a lid. Drizzle or dollop half the mocha ripple over the top. Top with the remaining half of the ice cream, spread it evenly, and finish with the remaining mocha ripple drizzled or dolloped on top. Use a knife to carefully swirl the ice cream and ripple with curvy lines. Don’t overdo it, as you want defined ripples throughout the ice cream, and not to completely mix the ripple into it. Cover and transfer to the freezer for 4 to 6 hours until firm.
In most cases you will need to freeze the vessel of your ice cream maker for 24 hours or longer before you're able to use it for freezing ice cream, so plan ahead.
Do not use lower fat content milk because the results won't be as creamy. Fat content is very important in ice cream, particularly homemade!