This is one of my recipes published in the February edition of Oprah magazine as part of the main food feature on ice cream.
I have had a love affair with ice cream for 20 years which started when I first left South Africa to travel the world and realised what real super premium ice cream was all about. Its the reason I bought a semi industrial Italian ice cream machine, and why I love playing around making various frozen desserts. I would not attempt to make it without one, but have included a method if you have the time and patience.
This is the ice cream version of the classic Italian dessert Tiramisu that is just a little bit decadent. Cut into slices, its a perfect end to a summer dinner party.
serves 4 – 6
150ml / 2/3 cup water
150gms ¾ cup sugar
250gms Mascarpone cheese
250 gms of crème fraiche or sour cream
1 tsp vanilla extract
3 tsp instant coffee dissolved in 3Tbs hot water
2 Tbs brandy or coffee liqueur
90 gms boudoir biscuits broken into small pieces
cocoa powder for dusting
Bring the water and 115gs of the sugar (½ cup) to the boil in a small pot until the sugar has dissolved. Allow the syrup to cool and chill in the fridge. Beat the cream fraiche, vanilla and Marscapone cheese in a bowl until blended. Add the chilled sugar syrup and mix briefly. Dissolve the coffee with the remaining water and sugar and allow to cool. Add the brandy or liqueur to the coffee mixture and set aside.
Pour the mixture into a plastic tub and freeze for 4 hours. Beating it once half way through to break up the ice crystals.
Pour the mixture into the ice cream machine and churn until it is a thick consistency but not fully made.
Line a loaf tin with cling wrap. Toss the broken up biscuit pieces in the coffee / brandy mixture. Spread a third of the cream mixture on the bottom of the loaf. Scatter over half the biscuits and lightly press in. Spread another third of the ice cream mixture and repeat with the remaining half of the biscuits. Finish off with the remaining third of the cream mixture. Cover and freeze until set. When you are ready to serve take the loaf out and allow it to soften slightly at room temperature and then tip out onto a serving plate. Sift cocoa powder over the top.
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