This one was suggested to me as a Valentine’s Day flavor, but I couldn’t quite get it done in time. But, we knew we wanted to make it anyway, because we just had the sneaking suspicion that it was going to be amazing. Spoiler alert: we were right!
Since we are not coffee drinkers, we made it a “hot chocolate” tiramisu flavor. Mascarpone ice cream swirled with a rich, dark cocoa powder ice cream, and strewn with hot chocolate dipped lady fingers. We went pretty light on the mascarpone because we didn’t want it to have an overwhelming cheesecake-like flavor, and it was definitely a good call. And using cocoa powder instead of melted chocolate gave the ice cream a whole new depth of flavor. We’d for sure give this one a 10 out of 10!
Tiramisu
A flavor you definitely shouldn’t miss-u…
Ingredients
- Mascarpone Ice Cream
1 cup whole milk
1 cup heavy cream
3/4 cup sugar
2 large eggs
2 Tbs mascarpone cheese
1 Tbs vanilla extract
Dash of salt
- Cocoa Powder Ice Cream
1 cup whole milk
1 cup heavy cream
3/4 cup sugar
2 large eggs
1/3 cup cocoa powder (I used dutch processed)
1 Tbs vanilla
Dash of salt
- Mix In
Lady fingers
2 hot chocolate packets
6-8 ounces hot water
Directions
- (The nice thing about this recipe, is you can mix all of the milk, sugar, cream, and eggs together for both recipes and then divide them.) Whisk the eggs until they are light and fluffy, about 2 minutes. Slowly whisk in the sugar, honey, and cinnamon until the color turns lighter and the consistency is smooth, about 2 minutes more.
- Add the egg/sugar mixture to a sauce pan along with the milk and cream. Heat on medium low heat until it reaches 170, stirring frequently and scraping the bottom with a spatula to avoid cooking the eggs.
- Divide the custard into two bowls. To one, whisk in the cocoa powder until uniform. To the other, whisk in the mascarpone until no chunks remain.
- Add the custard bases each to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes). At this point, you can dip your lady fingers (see directions below).
- When ready, make in your ice cream maker based on the maker’s instructions. (With one ice cream maker, you have to put one flavor in, and then the other. While the second flavor churns, move the first flavor to the freezer for a bit).
- When the second ice cream is done, add a layer of the cocoa, followed by a layer of lady fingers. Then, add layer of mascarpone, followed by a layer of lady fingers. Repeat until your ice cream is all contained and ready to go in the freezer.
- Move the ice cream to the freezer until hardened (about 4 hours).
- Mix Ins (Lady Fingers)
- Prepare your hot chocolate by dumping both packets of hot chocolate into your hot water, making sure that the hot chocolate is super concentrated. (That’s why we use 2 packets).
- Dip each lady finger briefly on both sides in the hot chocolate (once it is cool enough to handle without burning yourself). Lay them on a cookie sheet and move them to the freezer until you are ready to cut them, right before adding them to the ice cream.
- Cut each finger into small chunks and keep in the freezer if you aren’t quite ready to add them yet. They defrost fast!
