Tiramisu Ice Cream No Machine Recipes

TIRAMISU ICE CREAM

Steps:

• Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
• Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
• Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
• Pour the ice cream into your ice cream machine.
• Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
• When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.

TIRAMISU ICE CREAM (NO MACHINE)

Steps:

• In a small bowl dissolve your instant expresso powder in water, set aside.
• Place sweetened condensed milk in the fridge to keep cold.
• Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
• Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
• Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
• Now you have your ice cream base add in your coffee mixture and mix on medium speed until even in color.
• Lastly, fold in the crushed lady fingers and chocolate.
• Freeze at least 4 hours or overnight before scooping and serving

TIRAMISU ICE CREAM CAKE

Steps:

• Prepare cake: Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan. Line the pan with parchment paper and butter again. Flour pan and set aside.
• Sift flour and cornstarch together in a small bowl. Combine egg yolks, 1/2 cup sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment; beat on high speed until thick and pale, about 5 minutes. Transfer to a large bowl.
• Wash and dry the mixer bowl and whisk and return to the stand. Combine egg whites and salt in the bowl; beat on medium speed until whites hold soft peaks, 1 1/2 minutes. Slowly add the remaining 1/4 cup sugar while the mixer is running. Continue beating until stiff and glossy, about 1 minute. Fold the egg white mixture into the egg yolk mixture. Fold in the flour-cornstarch mixture in 3 batches. Transfer batter to the prepared pan and smooth the top with an offset spatula.
• Bake in the preheated oven until a cake tester inserted in the middle comes out clean, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• While the cake is cooling, prepare syrup: Combine sugar and water in a small saucepan over medium heat; bring to a boil, stirring occasionally. Remove from the heat and stir in espresso and coffee-flavored liqueur. Set aside to cool.
• Prepare ice cream layer: Use a serrated knife to cut cooled cake in half horizontally, making 2 layers. Place one layer in the bottom of a 9-inch square baking pan. Brush the top with 3/4 cup cooled syrup, then sift 2 tablespoons ground espresso over top.
• Place espresso ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, then top with second layer of cake. Brush with remaining syrup and place cake in the freezer for 20 minutes.
• Remove cake from the freezer and sift remaining espresso over top.
• Place coffee ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, forming large swirls. Return to the freezer and freeze until completely hard, at least 2 hours.
• To serve, garnish with chocolate curls.

TIRAMISU ICE CREAM 1998 ( ITALY)

Steps:

• Combine milk and half and half with the vanilla been in a heavy saucepot.
• Bring up to just boiling point over medium heat.
• Whisk the eggs with the sugar until well blended.
• Add hot milk mixture into the beaten yolk/sugar mixture whisking well.
• Return all to the saucepot on medium heat.
• Cook over medium low heat until mixture coats the back of a spoon.
• Stirring constantly, and not boiling.
• Remove the vanilla bean and clean off.
• Scrape seeds that remain in the pod, and throw away the empty pod.
• Mix the seeds in with the mascarpone cheese and beat until creamy.
• Strain if desired the egg milk mixture into a large bowl, pushing thru well.
• This will remove any cooked egg that might have occurred.
• Now into the bowl of custard, combine the mascarpone and seeds.
• Chill mixture covered overnight or until completely cold about five hours.
• Stir in the coffee cyrstals.
• Pour into the freezer container and process as manufacturers directions.
• Just before removing from the machine about five minutes , pour in the coffee liqueer and chocolate shavings.
• You also can add five crumbled lady finger biscuits, if you desire the cookie in the ice cream.
• So the liqueur, chocolate and crumbled biscuits go in the last three to five minutes of freezing in the machine, these just have to be folded inches.
• Spoon into a tupperware or covered freezer type container, and freeze solid.

FROZEN TIRAMISU

Steps:

• Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
• Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
• When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.