Tiramisu Ice Cream

I've found my new favorite ice cream. I have made it twice--less than two weeks apart. Oh my! The first time I made Tiramisu ice cream, I had to share. This time, I made French vanilla ice cream as a freezer decoy! It is conveniently placed in front of the Tiramisu ice cream.

Betty Crapper does not like to share her ice cream! Don't judge me.

The cast of characters. Do you see that teeny tiny can of cocoa? That cocoa was incredibly difficult to find. More about that in the notes that follow. Among the cast of characters is the item I mentioned yesterday that is near and dear to my heart.

Don't skimp on the dairy. You won't be sorry. This mascarpone brand has almost twice the fat of my supermarket brand. Betty Crapper believes more fat yields tastier ice cream. 

I love that this ice cream has alcohol. If you do not partake, this is not the ice cream for you. The alcohol keeps the ice cream from getting hard in the freezer. It also makes it taste and smell wonderful. This is definitely an adult only ice cream.

Once you have all your ingredients, blend and place in your refrigerator to chill overnight. I left the mix in my blender. One less thing to wash.

After you blend the ingredients for the ice cream make the Mocha Ripple. Refrigerate in a bowl overnight. Don't worry if the chocolate seems runny. It will thicken up (not to hot fudge consistency) overnight.

In the morning it's time to make your ice cream. It took about 30 minutes to churn up. Due to the alcohol, it will not be as solid as other ice creams (soft-serve consistency). 

I love watching ice cream churn. Betty Crapper can't help watching with a spoon in hand. She is just checking for doneness! 

When the ice cream is done churning, it is time for my favorite part. Grab your chilled container and alternate spoonfuls of ice cream and Mocha Ripple. Place in the freezer for a few hours to harden before indulging.

Tiramisu Ice Cream

(adapted from David Lebovitz's The Perfect Scoop)

2  cups mascarpone

1 cup half-and-half

2/3 cup sugar

pinch of salt

1/4 cup coffee-flavored liqueur (I used Kahlua)

3 tablespoons brandy or dark rum (I used Bacardi Gold rum)

Mocha Ripple

1/2 cup sugar

1/3 cup light corn syrup
1/2 cup strongly brewed espresso

6 tablespoons unsweetened Dutch-process cocoa (I used Green & Black's)

1/2 teaspoon vanilla extract

The night before you are ready to churn your ice cream, puree the mascarpone, half-and-half, sugar, salt, Kahlua, and rum in a blender. Chill overnight in the refrigerator. 

That night, also make the mocha ripple. In a medium saucepan whisk together the sugar, corn syrup, espresso, and cocoa powder. Whisking constantly, heat over medium heat until bubbles form at the edges. Continue to whisk until mixture comes to a low boil. Stop whisking periodically to check for the light boil. Cook for one more minute, whisking often. Remove from heat and stir in vanilla. When cool chill overnight in refrigerator.

The next morning freeze the ice cream in your machine. (My machine took 30 minutes). As you remove it from the machine, alternate layers of the chilled Mocha Ripple with the frozen ice cream in your storage container. Place in freezer for a few hours before indulging.

Notes

• I've made this ice cream twice. It will work with natural cocoa, but it won't taste as amazing. The first time I made this recipe I did not have Dutch processed cocoa on hand and used Hershey's natural cocoa. I liked the mocha ripple, but noticed the bitter aftertaste. It was good, but I knew it would be incredible if I could get my hands on Dutch processed cocoa. I searched high and low all over my surrounding regular supermarkets in South Florida. It seems no one here carries Dutch processed cocoa anymore. Hershey's even stopped making it several years ago. Hershey's special dark is not all Dutch processed. Boo to Hershey's and my local supermarkets for not carrying Dutch processed cocoa.
• In the past I have used Green & Black's organic cocoa. It is alkalized (Dutch processed), so I decided to hunt for it. This was not an easy feat in Miami, or even online (Amazon was out of stock). My local Whole Foods told me they discontinued it from their local stores and that the warehouse might have a few left. I was told I could try and order a case of 12. I was sad. As I was leaving, I walked passed their coffee aisle. I spotted a few dust covered cans. I snatched them up real quick! They told me those were the last of them.
• I found that mascarpone at Whole Foods. It is produced from milk and cream that is rBST-free.
• David Lebovitz is my new guru/idol. If you love making ice cream you must buy his book. Everything I've made from The Perfect Scoop (link from D. Lebovitz's Amazon store) has been amazing and far better than any other recipe I've used for the same flavor.

What is your favorite ice cream flavor? Do you share?

Plea to my South Florida readers

If you spot Dutch processed cocoa, and most especially the Green & Black's cocoa (not the Hot Chocolate) contact me via my blog/email. I will love you forever!!!!!!

Upcoming Giveaway

I've passed 100 public Google Friend Connect Followers. Yippee!!!!

I appreciate all your comments and have really enjoyed getting to know you all these last few months. Tomorrow I will let you know about my first giveaway. One lucky reader will receive something that I love and use daily. Making this ice cream and the Tiramisu cake would not have been possible without it. 

Look for my first giveaway post tomorrow.