Very rich and creamy Tiramisu Ice Cream Recipe. The ladyfingers and fudge are folded into the creamiest custard frozen in an ice cream maker for the ultimate taste. Brings nothing but joy and satisfaction. Have to try. I know it looks challenging but consider this ice cream as a reward after doing an amazing job. Let’s get straight to the recipe.
Tiramisu Ice Cream Recipe
- 2 1/2 c. cream
- 2 c. whole milk or 1 c. cream + 1 c. water
- 1 vanilla bean halved lengthwise with seeds scraped out
- 8 large egg yolks
- 3/4 c. sugar
- 1/4 tsp. salt
- 20 ladyfingers plus more for serving
- 1/4 c. strong coffee cooled
- 1/4 c. amaretto liquor
- 1/2 c. good quality fudge sauce
Combine cream, milk and vanilla bean scrapings and pod in a saucepan and heat over medium heat until hot but not boiling.
Remove from heat and let cool, about 30 minutes.
Combine yolks, sugar and salt in a large bowl and beat until the mixture has tripled in size and is thick and creamy.
Reduce mixer speed to medium low and pour milk mixture slowly into it.
Transfer mixture back to saucepan and cook over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon.
Strain the mixture through a mesh sieve into a bowl set in an ice water bath.
Pour the mixture trough a mesh sieve into a bowl set in ice water bath.
Chill in the fridge for at least two hours.
Turn on the ice cream maker and pour the mixture into the frozen freezer bowl and let mix until thickened, about 25 minutes.
While mixture is freezing, prepare ladyfingers. Combine equal parts amaretto and strong coffee and quickly dip (just a few seconds) ladyfingers in the mixture so the ladyfingers are soaked throughout but retain their crunchiness.
Before transferring bowl to freezer or eating, fold in fudge sauce and soaked ladyfingers.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for at least 2 hours.
To serve, place several ladyfingers in a bowl, drizzle with coffee and amaretto mixture and top with tiramisu ice cream.
Photo by stu_spivack