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Author:
Franco Salzillo
Enjoying tiramisu with a scoop of ice cream on the side is not rare at all. The combination is delightful! Now, what if the ice cream was the tiramisu? Well, that’s something else entirely.
Today we’re making tiramisu-flavored ice cream from scratch, and we’re not using an ice cream machine or anything. And you only need five ingredients. So, what makes ice cream taste like tiramisu? Let’s dig into the recipe and find out.
To give our ice cream that characteristic tiramisu flavor, we need espresso, mascarpone, cacao powder and ladyfinger biscuits — that’s how you make a traditional tiramisu and how we’re making our gelato.
To make homemade ice cream, you can use an ice cream machine, sure, but you can also make it with an ice mixer. What gives ice cream its smooth texture is the tiny air bubbles stuck in the frozen treat. So, you need to whip the heavy cream until fluffy and airy and freeze it without disturbing the bubbles — and that’s easier than it sounds.
For starters, gelato is creamier than ice cream; it’s denser and more compact. Gelato often also has more milk, although our recipe has milk, whipping cream and mascarpone.
Gelato also has fewer air bubbles than ice cream, so it doesn’t feel that smooth — of course, it’s much more flavorful and satisfying. The best part? You don’t want to choose! You can enjoy both ice cream and gelato — they’re equally delicious.
If you want to take your tiramisu gelato to the next level, use a nice Italian roast coffee and make proper espresso, whether with a coffee pod, an espresso machine or a stovetop coffee maker.
You also want real ladyfinger biscuits. And add these at the very end of the recipe to prevent them from getting too soggy. You’ll love finding bits of biscuit in every spoonful of ice cream. Other than that, we’re all set. Let’s make the Italian classic reinvented.
In a mixing bowl, combine the milk, espresso, cacao powder and sugar. Stir until dissolved.
In a stand mixer, whisk the mascarpone and whipping cream until soft peaks form.
Slowly pour the milk mixture while whisking and optionally add the ladyfinger biscuits cut in cubes.
Pour the mixture into a container with a lid being careful not to disturb the tiny air bubbles.
Freeze overnight and enjoy!
