My sister (Codename: Chunklet’s mom) drove into Chicago earlier this week with her babies for a visit! I’ve been wanting to try out some new foods on them, but they’ve been requesting dishes that I’ve previously posted, including butter chicken and homemade naan. One food request was for tiramisu ice cream because Chunklet’s mom commented that Trader Joe’s had a delicious tiramisu gelato. So, I wanted to make her a homemade version while she was here!
The texture of this ice cream was super creamy and decadent. Exactly what ice cream should be! I think the richness of this ice cream can be attributed to the mascarpone. Also, I knew the babies would try to sneak a taste, so I made the ice cream non-alcoholic by using strong espresso instead of Kahlua. Trust me, I’ll be making the boozy kind after they leave! Here’s the recipe:
2 cups mascarpone
2/3 c. 2% milk
2/3 c. heavy cream
3/4 c. sugar
1/4 c. strong espresso
1 tbsp. brandy
1 tbsp. rum
1/2 c. cocoa powder
Blend all the ingredients together except the cocoa powder until smooth. Refrigerate the mixture for at least four hours or until chilled.
Place mixture into ice cream maker and follow manufacturer’s instructions. Place 1/3 of the mix into freezer-proof container, sift cocoa powder on top, then cover with the remaining mix.
Freeze for at least four hours or overnight. Garnish with chocolate covered espresso beans or cocoa powder.