The is the second ice cream the Sunday Slow Scoopers are attempting from David Lebovitz's the Perfect Scoop. The recipe for Tiramisu ice cream is found on p 63 of the book. This recipe was selected by Krista- the force behind the Sunday Slow Scoopers.
In case you've been living in a cave for years here is the 'skinny' on tiramisu:
Tiramisu (Italian: Tiramisù/ Veneto: Tiramesù, IPA: [tirame'su]) is one of the most popular Italian desserts. It is made of savoiardi (lady fingers) dipped in coffee and mascarpone cream. For many years, different sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) give evidence that tiramisu was born in Treviso at "Le Beccherie" restaurant in the hands of the confectioner Roberto Linguanotto, also known as Loli.
Different stories report the creation of the cake to have been born in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city.
These days, the cake is characterised by a delicate and intense taste. In order to prepare it, according to the original recipe, the following ingredients are needed: Savoiardi biscuits, eggs, sugar, rum and cocoa. In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly and the original shape was round. The name Tiramisu is Italian and means "pick me up" (Tirami su) but can be translated figuratively as "cheer me up".
So what would tiramisu ice cream be like? In two words . . . bloody delicious. Because of the alcohol content (and I may have overpoured here a tad) it will freeze softer than other ice creams but the flavour is rich and intense; just like tiramisu.
One of the things I liked the most about this recipe was that it was simple to make because it didn't have a cooked custard base . . . no scrambled eggs to contend with here!
Tiramisu Ice Cream
2 cups mascarpone (I used the real stuff, imported from Italy this time and it worked far better than the less expensive domestic version)
1 cup half and half
2/3 cup sugar
Pinch of salt
1/4 cup coffee-flavored liqueur, such as Kahlua
3 tablespoons brandy or dark rum
Mocha Ripple (see below for recipe)
Puree 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 thorougly in the refrigerator.
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.
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup strongly brewed espresso (or use 1/2 cup water and stir in 1 Tablespoon best-quality instant coffee granules after you boil the mixture)
6 Tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.