TIRAMISU Ice Cream with an ice cream maker, made on a mascarpone ice cream base, is perfect as an after-dinner dessert, but also great as a summer snack and suitable for children if made with decaffeinated coffee. As good as the gelato shop’s, creamy and rich in flavor just like white chocolate ice cream, dark chocolate ice cream, stracciatella ice cream and all ice creams with or without an ice cream maker, tiramisu ice cream with an ice cream maker is easy to make and truly indulgent. A few specific ingredients make tiramisu ice cream a real treat for lovers of this famous traditional Italian coffee dessert. To make authentic artisan-style ice cream with an ice cream maker, however, you’ll need some care and certain indispensable ingredients, such as locust bean gum (a thickener), milk powder (which makes the ice cream velvety) and dextrose, a sugar that lowers the freezing point, keeps the ice cream soft and helps prevent unpleasant ice crystals. Now let’s go to the kitchen: I’ll explain step by step how to make this ultra-creamy tiramisu ice cream, also perfect for tiramisu-flavored ice cream. Before we start, if you’d like to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and you’ll find other Recipes for ice cream with an ice cream maker here.
Take a look:
- Difficulty: Very easy
- Cost: Low cost
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make tiramisu ice cream
- 2 1/2 cups whole milk
- 7 fl oz heavy cream (liquid)
- 2/3 cup granulated sugar
- 2 egg yolks
- 2 tbsp Marsala (or Strega liqueur)
- 2.1 oz dextrose
- 1.8 oz whole milk powder
- 7 oz mascarpone
- 1 1/2 tsp locust bean gum (carob seed flour)
- salt
- 3.4 fl oz coffee (espresso, can be decaffeinated)
- 5 1/2 tsp instant coffee (also decaffeinated)
- 1 2/3 tbsp granulated sugar
- as needed sponge cake (ladyfingers or pavesini)
- as needed unsweetened cocoa powder (only for finishing the ice cream.)
Tools
- Bowls
- Thermometer
- Ice cream maker
Preparation
To make tiramisu ice cream, beat the egg yolks with the sugar. Mix the milk and cream and bring to a temperature of 185°F, then remove from the heat.
While whisking, pour the egg yolks into the liquids, then add the other powders previously mixed together. Return everything to the heat to 185°F for a couple of minutes. (At this point the yolks are pasteurized).
To cool the mixture quickly, work it 5 minutes with an immersion blender, then add the mascarpone and blend for a few more minutes. Place the prepared mixture in the refrigerator to rest for at least 4 hours, but if possible wait 12 hours.
After resting, work the now-cold mixture with a whisk, pour it into the ice cream maker and wait for the machine to reach the proper churning/creaming. Starting from a cold base, churning will take less time. For a good result it’s ideal to use a compressor ice cream maker, because a freezer-bowl machine, especially on hot days, may not keep the correct temperature to obtain good ice cream. Freezer-bowl machines also allow the preparation of only one flavor at a time and the bowls must be stored in the freezer for at least 24 hours before reuse.
Usually the churning time for a cold base is 35–40 minutes, depending on the size of your machine. You can divide the mixture in two and churn first one half and then the other, keeping the finished portion in the freezer.
Once the base is ready it’s time to assemble the tiramisu in a gelato container, alternating layers of sponge cake or ladyfingers/pavesini soaked in the coffee syrup with layers of ice cream. Finish with a dusting of cocoa and place in the freezer for 2 hours. Homemade tiramisu ice cream is then ready to enjoy.
To make the soaking syrup, mix all the ingredients together while the coffee is still hot, then let it cool to room temperature before using it.
Storage and tips
The tiramisu ice cream keeps very well in the freezer, sealed in its container. Unfortunately after several hours in the freezer it will become a bit firm because ice cream should be served at 12°F–16°F, while our freezers reach 0°F to -4°F. So before serving, let it acclimate for 10 minutes at room temperature and stir again with a spoon to soften.
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