Creamy Tiramisu Ice Cream
A homemade tiramisu ice cream. It’s creamy and sweet with swirls of coffee syrup. It’s a no churn ice cream without condensed milk.
Ingredients
The Ice Cream
- 3 medium egg yolks
- 1/2 cup white sugar caster sugar or granulated sugar
- 200 g mascarpone cheese at room temperature
- 250 ml heavy cream
Coffee Syrup
- 1/2 cup strong coffee
- 1/2 cup white sugar
Extras
- 1 small square of good quality chocolate shaved using a vegetable peeler or grater
Instructions
The Coffee Syrup
- In a saucepan over medium heat, combine the coffee and the sugar. Let it come to a simmer. Keep it simmering, stirring regularly as it’s reducing because it will bubble up a lot and will spill over if it’s not watched. If it’s bubbling too much, periodically take the pan off the heat so the bubbles settle before placing it back on. Let it reduce by about two thirds.Test that the syrup has reduced enough by dropping a small amount on a cold plate. Let it cool then run your finger through it. If it’s thick and syrupy and leaves a line where your finger was for a then it’s ready. Pour the syrup into a ramekin and leave to completely cool.
The Ice Cream
- Fill a saucepan with 3-4 cm of water and bring it to a simmer.
- Add the egg yolks and sugar to a heat-proof bowl and whisk it together. Place the bowl over the simmering water. Use an electric whisk, or do it by hand, and keep whisking the egg yolks and sugar for around 8 minutes until it the mixture has heated through. It should become thick and fluffy and pale yellow in colour.If you're using granlated sugar it may not dissolve at this point but don't worry, it will as the rest of the ingredients get mixed in.
- Remove the bowl from the pot of water and leave it to cool for 5 minutes. Once cooled, fold through the mascarpone cheese.
- Whip the cream until stiff peaks form, then fold this through the mascarpone mixture.
- Line a Line a 450g (1lb) loaf tin with parchment paper and scoop in half the mascarpone mixture. Over this, drizzle half the coffee syrup. Use the back of a spoon or fork to swirl it in. Scoop over the remaining mascarpone ice cream mixture, then swirl over the remaining coffee syrup.
- Sprinkle over the chocolate shavings. Freeze the ice cream for at least 6 hours.
- When serving, let it sit at room temperature for around 5 minutes to slightly soften before scooping.
Nutrition
Calories: 323kcalCarbohydrates: 22gProtein: 3gFat: 25gSaturated Fat: 15gCholesterol: 141mgSodium: 29mgPotassium: 36mgSugar: 21gVitamin A: 907IUVitamin C: 1mgCalcium: 64mgIron: 1mg
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