Tiramisu Ice Cream with Mocha Ripple
User Reviews
5
Tiramisu Ice Cream with Mocha Ripple
Description
This Tiramisu Ice Cream features a custard base combining heavy cream, whole milk, sugar, egg yolks, and a pinch of salt, heated gently to create a smooth, creamy texture. Coffee flavor is introduced through Kahlúa or similar coffee liqueur and dark rum, echoing the classic dessert's profile. The base is cooled thoroughly before churning.
The mocha ripple is made by whisking together espresso (or strong instant coffee), sugar, agave syrup, and cocoa powder to form a concentrated coffee-chocolate mixture. Once the ice cream begins to set, the mocha ripple is folded in to create ribbons of intense mocha flavor that contrast with the creamy custard.
The finished ice cream combines the richness of tiramisu's mascarpone custard with a chocolate-coffee swirl, making it a decadent frozen dessert. Planning ahead is necessary to freeze the ice cream maker bowl and chill the custard base adequately.
Using full-fat dairy is important to achieve the desired creamy texture. Instant espresso powder dissolved in boiling water works well for the mocha ripple. The recipe adapts a classic tiramisu result into ice cream form while preserving its characteristic flavors.
Ingredients
Tiramisu Ice Cream:
- 2 cups heavy cream aka heavy whipping cream
- 1 ¼ cups whole milk
- ⅓ cup plus 1 tablespoon granulated sugar
- 3 egg large yolks
- Pinch salt
- 3 tablespoons Kahlúa or similar coffee-flavored liqueur
- 2 tablespoons dark rum
Mocha Ripple:
- 5 teaspoons granulated sugar
- 2 ¼ teaspoons agave syrup
- 2 tablespoons espresso or strong instant coffee
- 2 tablespoons plus 2 teaspoons unsweetened cocoa powder
Instructions
- 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.
Notes
- Freeze your ice cream maker's vessel at least 24 hours before use to ensure proper freezing.
- Use full-fat milk and cream to achieve a creamy texture; lower fat content will affect the final consistency.
- Instant espresso powder dissolved in boiling water provides a convenient and effective coffee flavor for the mocha ripple.
- Prepare the custard base ahead of time and refrigerate to speed up the freezing process later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (about 1 quart)
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 153mg | 51% |
| Sodium | 39mg | 2% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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