Ice Cream – Tiramisu – MTM

DmentD
  • 16 OZ mascarpone cheese (softened)
  • 16 OZ heavy cream
  • 5 OZ dark rum or amaretto
  • 1½ C strong brewed coffee or espresso
  • 7 OZ (198 G) sugar
  • 1 OZ corn syrup
  • ¼ TSP salt
  • 10 OZ egg yolks (18 to 20 eggs)
  • 10 Ladyfingers
  • Cocoa powder (a good quality Dutch-process if available)
  1. Combine the heavy cream, mascarpone cheese, 2 OZ dark rum or amaretto, 2 OZ coffee, corn syrup, salt, and half of the sugar in a saucepan and bring just to a simmer over medium heat.
  2. Meanwhile, blend the egg yolks with the remaining sugar and beat until light colored and smooth (the sugar has partially dissolved).  Temper by very gradually adding about ⅓ of the hot mixture to the eggs, whisking constantly.  Gradually return the tempered egg mixture to the remaining hot milk in the saucepan and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (180°F/82°C).  Immediately remove from the heat.
  3. Continue whisking until you are able to strain the mixture into a metal container and immediately transfer to an ice bath.  Cool to below 40°F/4°C, whisking occasionally to keep the mixture smooth.  Cover and refrigerate for a minimum of 12 hours, or overnight.
  4. Mix the remaining coffee and 3 OZ of dark rum or amaretto, then one at a time submerge each ladyfinger into the liquid then place on a cooling rack placed over a pan or tray (allowing the excess liquid to drip off), making no more than one layer, and preventing them from contacting one another.  Place in the freezer and allow to freeze for several hours.  Carefully transfer to a covered container and resume freezing for a minimum of 6 hours, or overnight.
  5. Process the refrigerated mixture in an ice cream machine according to the manufacturer’s instructions.  Once done, break up the frozen ladyfingers and fold gently into the mixture.  Pack into storage containers or molds in four parts, dusting with cocoa between each layer, and on the bottom of the container before packing the ice cream in.  Freeze for several hours, overnight preferably, before serving.
  6. This makes a very rich and dense ice cream with multiple, distinct layers of flavor and texture.

Yields 2 to 2½ QT.