Steps

• To prepare tiramisu ice cream, heat the milk to a gentle boil. Meanwhile, coarsely grind the coffee. Remove the milk from the heat and combine it with the ground coffee, letting it steep for 5 minutes.

  While the milk is steeping with the coffee, take a bowl and beat the egg yolks with the sugar until you get a frothy mixture. You can use an electric whisk or a mixer on low speed for this step.

  After straining the milk and coffee infusion to remove the ground coffee beans, pour the infusion into a pan. Add the egg yolks beaten with sugar, and the mascarpone.

  Mix the ingredients well in the pan until you get a homogeneous mixture.

  At this point, place the pan on the stove over medium-low heat and begin to gently heat the mixture. Use a kitchen thermometer to measure the temperature. The mixture should reach a temperature of about 185°F. Continue to stir the mixture constantly with a spatula or whisk, being careful not to overheat or burn it at the bottom. Once you reach the desired temperature, immediately remove the pan from the heat. This step is crucial to avoid overcooking the eggs in the mixture.

  Let the mixture cool to room temperature for a while.

  After the mixture has cooled to room temperature, transfer it to the refrigerator. Let it rest in the refrigerator for a period of time, generally several hours or preferably overnight.

  Once the mixture has fully chilled, you can proceed with using the ice cream maker. Take your ice cream maker and pour the mixture into the ice cream maker’s bowl. Start the ice cream maker following the manufacturer’s instructions. The freezing and churning process in the ice cream maker will transform the mixture into creamy ice cream.

  When the ice cream is about to be ready, prepare the ladyfingers. Coarsely crumble 4-5 ladyfingers and add them to the ice cream maker while the ice cream continues to churn. This step will add a crunchy touch and the flavor of ladyfingers to the ice cream. Continue to churn the ice cream together with the ladyfinger pieces until they are evenly distributed in the ice cream. It’s important not to overwork the ice cream so as not to lose the texture of the cookie pieces. Once the tiramisu ice cream has reached the desired consistency and the ladyfinger pieces are well distributed, it’s time to serve it. Before serving, dust the ice cream with a veil of cocoa powder. This will give the ice cream the characteristic flavor and appearance of tiramisu.

  Serve the tiramisu ice cream in cups or ice cream cones and enjoy it as a delightful dessert.

  You have now successfully completed the preparation of tiramisu ice cream, enriched with ladyfinger pieces and the flavor of cocoa. Enjoy this homemade delicacy with friends and family!

  

• Although it requires a bit more manual work, the result will still be a delicious ice cream with the distinctive flavors of tiramisu.

  After preparing and cooling the mixture as indicated above, proceed as follows:

  Take the ladyfingers and soak them in cooled espresso coffee. Drain them lightly, so they are damp but not overly soaked.

  Pour the mixture into a freezer-safe airtight container.

  Cover the container with a sheet of plastic wrap in contact with the surface of the ice cream. This will help prevent ice crystal formation.

  Put the container in the freezer and let freeze for at least 4 hours, but preferably overnight.

  Every 30-45 minutes, remove the container from the freezer and vigorously stir the ice cream with a spatula to break up ice crystals and achieve a creamy consistency. At this point, add the crumbled ladyfingers. Continue stirring every 2-3 hours.

• Simplified recipe for preparing tiramisu ice cream using the Bimby:

  Put the coffee-flavored milk (see above) in the Bimby bowl and heat for 4 minutes at 176°F at speed 2.

  Add the sugar and egg yolks to the bowl. Mix for 20 seconds at speed 4. Add the mascarpone and mix for 20 seconds at speed 4.

  Proceed as above