Tiramisu Ice Cream

 

Okay, this is absolutely the last recipe that I am going to share from Gaby Dalkin’s new cookbook, What’s Gaby Cooking: Take It Easy, I mean it! You are just going to have to buy the book yourself. You will not be sorry; it is loaded with wonderful recipes. This one is positively dreamy. For those of you who want the flavor, but not the trouble of making tiramisu, this is your answer. It is decadent! Rich and creamy and smooth, and absolutely wonderful. I topped mine with chocolate covered espresso beans from Melissa’s Produce. You might do the same. You might also consider drizzling a little coffee liqueur over the top for true tiramisu authenticity. Try this one, you won’t be sorry.

Tiramisu Ice Cream

For the ice cream base:
1 c. mascarpone cheese, room temperature
1 14-oz. can sweetened condensed milk
2 t. espresso powder
2 t. vanilla extract
Pinch kosher salt
2 c. heavy cream, cold

For the Mix-Ins:
½ c. crushed Ladyfinger cookies
¼ c. mini chocolate chips
4 T. Dutch process cocoa powder

Put a 9 x 5” loaf pan into the freezer.

To make the ice cream base: combine the mascarpone cheese, sweetened condensed milk, espresso powder, vanilla, and salt in a large bowl. Stir to combine.

In a medium bowl, whip the heavy cream with a hand mixer on medium-high speed until firm peaks form. Fold in the mascarpone mixture with the whipped cream until well blended. Pour the mixture into the chilled pan and freeze, covered, until it’s almost set, about two hours.

To add the Mix-Ins: remove the mascarpone mixture from the freezer and swirl in the crushed ladyfingers, mini chocolate chips, and cocoa powder with a spoon. Return to the freezer until solid, 4 to 5 hours. Serve as needed.

Serves 6 to 8

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 Disclaimer: I received a complimentary copy of What’s Gaby Cooking: Take It Easy from Abrams Books as a participant in their Abrams Dinner Party Program for 2022-2023.