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. It’s 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.Print
tiramisu ice cream
- 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.
- By Hand
- 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.
- Serving Size: 4-6
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