melissa-dallas
Well-known member
Now doesn't this sound fabulous?
TIRAMISU ICE CREAM
4 cups milk
1 vanilla bean, split lengthwise into halves
6 egg yolks
1 1/4 cups sugar
2 cups mascarpone cheese
1 tablespoon instant espresso granules or instant coffee granules
1/4 cup coffee liqueur
1/2 cup shaved bittersweet chocolate
Combine milk and vanilla bean in a heavy saucepan. Bring just to boiling point over medium heat.
Whisk egg yolks and sugar in a bowl until blended. Add hot milk mixture to egg yolk mixture gradually, whisking constantly. Return egg yolk mixture to saucepan. Cook over medium-low heat for 7 minutes or until mixture just barely coats the back of a spoon, stirring constantly; do not boil. Remove from heat.
Scrape seeds from vanilla bean into egg yolk mixture, discarding bean. Add cheese gradually and mix well. Chill, covered, for 2 hours or until completely cooled.
Stir in espresso granules. Pour cooled custard into an ice cream machine. Freeze using manufacturer`s directions, stirring in liqueur and chocolate after 20 minutes.
Spoon ice cream into a freezer container and freeze until firm.
Makes 6-8 servings
Source: Best of the Best from Florida Cookbook by Gwen McKee, Barbara Moseley
TIRAMISU ICE CREAM
4 cups milk
1 vanilla bean, split lengthwise into halves
6 egg yolks
1 1/4 cups sugar
2 cups mascarpone cheese
1 tablespoon instant espresso granules or instant coffee granules
1/4 cup coffee liqueur
1/2 cup shaved bittersweet chocolate
Combine milk and vanilla bean in a heavy saucepan. Bring just to boiling point over medium heat.
Whisk egg yolks and sugar in a bowl until blended. Add hot milk mixture to egg yolk mixture gradually, whisking constantly. Return egg yolk mixture to saucepan. Cook over medium-low heat for 7 minutes or until mixture just barely coats the back of a spoon, stirring constantly; do not boil. Remove from heat.
Scrape seeds from vanilla bean into egg yolk mixture, discarding bean. Add cheese gradually and mix well. Chill, covered, for 2 hours or until completely cooled.
Stir in espresso granules. Pour cooled custard into an ice cream machine. Freeze using manufacturer`s directions, stirring in liqueur and chocolate after 20 minutes.
Spoon ice cream into a freezer container and freeze until firm.
Makes 6-8 servings
Source: Best of the Best from Florida Cookbook by Gwen McKee, Barbara Moseley