Ice Cream & Sorbet,  My Kitchen

Tiramisu Ice Cream 2.0


Tiramisu Ice Cream 2.0


  • 1/2 Cup Heavy Cream
  • 1 Cup Whole Milk
  • 1 tsp Vanilla Extract
  • 3 Egg Yolks
  • 5 1/2 tbsp Sugar
  • 6 oz Mascarpone Cheese
  • 1/4 Cup Strong Coffee, to dip Lady Fingers
  • 1 tbsp Kahlua Coffee Liqueur
  • 1/2 tbsp very fine Coffee powder



  1. Warm milk and cream over medium heat till bubbling but not boiling
  2. Use hand mixer on high, whisk egg and sugar to pale yellow color, add Mascarpone cheese and continue to mix till smooth
  3. Temper the egg mixture by adding 2 table spoon of hot cream mixture, stir till combine completely. Pour the egg mixture into the cream mixture. Over medium heat, stir continuously, for about 5 minutes, till the mixture form custard consistency.
  4. Place custard in ice bath, or keep in refrigerator over night, till temperature reach below 40F.
  5. When custard has a temperature below 40F, add coffee powder, coffee liqueur and vanilla extract.
  6. Soak lady fingers in coffee, squeeze out excess and mix into custard.
  7. Follow ice cream machine instruction, start process.
  8. Place the ice cream in air tight container and freeze overnight.

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