Ingredients 🍨
– 2 cups heavy cream 🥛
– 1 cup whole milk 🥛
– 3/4 cup granulated sugar 🧂
– 4 large egg yolks 🥚
– 1 cup mascarpone cheese 🧀
– 1/2 cup strong brewed coffee, cooled ☕️
– 1/4 cup coffee liqueur (such as Kahlúa) (optional) 🍸
– 1 teaspoon vanilla extract 🍰
– 1/2 cup crushed ladyfingers 🍪
– Cocoa powder, for garnish 🍫
Preparation 🍳
1. Heat the Cream and Milk: In a medium saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer. Remove from heat and set aside. 🥛🔥
2. Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks with granulated sugar until the mixture is pale and slightly thickened. 🍰🥚
3. Temper the Egg Yolks: Gradually pour about half of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Then pour the tempered egg yolks back into the saucepan with the remaining cream mixture. 🥛🍰
4. Cook the Custard: Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon (about 5-7 minutes). Do not let it boil. 🥄🔥
5. Strain and Cool: Pour the custard through a fine-mesh sieve into a large bowl to remove any cooked egg bits. Stir in the mascarpone cheese, coffee, coffee liqueur (if using), and vanilla extract until smooth and well combined. Allow the mixture to cool to room temperature. 🍰☕️🧀
6. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours, or until thoroughly chilled. 🕒🥶
7. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. 🌀🍨
8. Add Ladyfingers: During the last few minutes of churning, add the crushed ladyfingers to the ice cream maker. 🕒🍪
9. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. 🥶🍨
10. Serve: Scoop the Tiramisu Ice Cream into bowls or cones and dust with cocoa powder before serving. Enjoy this creamy and indulgent treat! 😋🍽️