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Epicurious

Tiramisù Ice Cream

I live above a huilerie in Paris, a shop that sells top-quality oils from all over the world. I decided that Colette, the owner, would be my primary ice cream taste tester. Not only did she have an excellent palate and love to taste things, but I knew that, being French, she’d have absolutely no problem expressing her opinions, good or bad. This was her favorite of all the ice creams I made. Her eyes rolled back in her head when she slipped the first spoonful in her mouth. “Oh lá lá,” she exclaimed.

Recipe information

  • Yield

    makes about 1 1/4 quarts (1 1/4 liters)

Ingredients

2 cups (450 g) mascarpone
1 cup (250 ml) half-and-half
2/3 cup (130 g) sugar
Pinch of salt
1/4 cup (60 ml) coffee-flavored liqueur, such as Kahlúa
3 tablespoons (45 ml) brandy or dark rum
Mocha Ripple (page 211)

Preparation

  1. Step 1

    Purée the mascarpone, half-and-half, sugar, salt, liqueur, and brandy together in a blender or food processor until smooth and the sugar is dissolved. Chill thoroughly in the refrigerator.

    Step 2

    Freeze in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, alternate layers of Mocha Ripple with the frozen ice cream in the storage container.

  2. Perfect Pairing

    Step 3

    Make a classic affogato, which means “drowned” in Italian, by pouring warm espresso over Tiramisù Ice Cream served in a small bowl.

The Perfect Scoop
TagsIce CreamFrozen DessertDessertBrandyAlcoholBeveragesKahluaLiqueurMascarponeCheeseDairyNut FreeGluten FreeEasyMake AheadNo-CookFood ProcessorBlenderIce Cream MachineCookbooks
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