Tiramisu Ice Cream - creamy and dreamy! And tested to perfection👌

This is a Tiramisu Ice Cream intended for adult consumption: ladyfingers soaked in the amount of coffee you would need to get yourself up and running on a weary winter morning, and ice cream with enough booze to make it an adult-only thing. All this booze, coffee, and cocoa are in there for a reason: to compensate for all the mediocre tiramisu you have had in your life. I do not know about you, but for me, tiramisu, this crave-able, promising go-to dessert, has somehow failed to impress me every.single.time. It seems that the classic tiramisu cannot hold enough taste. Want more coffee taste? Try soaking the ladyfingers in too much coffee, and this will be released in the cream, making a mess. Want more booze in the classic version? Incorporate too much alcohol into the cream, and you will have a sloppy tiramisu, which does not hold its shape.

But with this Tiramisu Ice Cream, you can have it all. Here you can turn the wildest of your Tiramisu fantasies into reality. With each bite, every single element making up this dessert comes out alive and kicking: the coffee, the alcohol, the cocoa, and the mascarpone.

This recipe has a unique twist that sets it apart from standard ice cream recipes - it contains gelatine, which helps the ice cream churn properly without being affected by the high amount of booze that is added to give it that desired Tiramisu flavour. We also make our own ladyfingers to use up the leftover egg whites from the ice cream.

Link to the recipe: https://asktheicecreamqueen.com/recip...

Ingredients:
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For the ice cream:
⚖ makes:1.15 litre ice cream mixture (before churning), perfect for ice cream makers of 1.5-litre capacity and bigger
• for the gelatine bloom:
2 gelatine leaves or 1.5 tsp gelatine granules
soaked in
100 g cold whole milk (3.5 oz; 100 ml)
** Note: This video misses a step. Add the softened gelatin (with its milk) together with the heavy cream at [01:06], whisking for about 1 minute until fully dissolved.***
• for the custard:
200 g whole milk to make the custard (7 oz; 200 ml)
160 g regular sugar; or Demerara raw cane sugar to add flavour (5.6 oz)
4 egg yolks from large eggs (80 g; 2.8 oz; no need to be precise with the weight)
220 g heavy cream 35-36% fat (7.8 oz; 220ml)
320 g mascarpone (11.3 oz)
45 g cognac or brandy (1.6 oz)
45 g coffee liqueur such as Kalhua (1.6 oz)
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For layering:
100 g homemade ladyfingers (or make ladyfingers using the leftover egg whites from the ice cream as instructed below; to use store bought ladyfingers read note 3 below)
all of the coffee syrup below
all of the cocoa sprinkle below
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For the coffee syrup:
100 g/ml freshly brewed coffee, hot (3.5 oz)
100 g regular sugar; or Demerara raw cane sugar to add flavour (3.5 oz)
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For the cocoa sprinkle:
60 g bittersweet chocolate of choice (2.1 oz)
1 teaspoon cocoa powder, preferably Dutch-processed
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For the ladyfingers:
(makes more than needed; you only need 100 g ladyfingers (3.5 oz)
4 egg whites (left from the ice cream; 160 g; 5.6 oz)
115 g superfine sugar; or if using regular white, pulverise it in a blender until fine (4 oz)
150 g all-purpose flour (5.3 oz)

Note 1: in the video, we used twice the amount of ladyfingers (100 g) soaked in a coffee syrup made with 200 ml coffee and 200 g sugar, but in the next trial, we reduced it by half to increase the ice cream :ladyfingers ratio.
Note 2: for best results use a kitchen scale
Note 3: if using store bought ladyfingers make sure to soak them in the coffee syrup for a longer time to soften them. Store-bought ladyfingers tend to be drier than homemade ones, so they do not absorb the coffee syrup easily. Alternatively, you can process them in a food processor until they are broken down and then pour a small amount of coffee syrup over them to moisten them.

The steps at a glance:
[00:08] Step 1 | Make the ice cream mixture
[02:27] Step 2 | Make the coffee syrup
[02:40] Step 3 | Make the cocoa sprinkle
[02:59] Step 4 | Make the ladyfingers
[04:04] Step 5 | Churn the ice cream
[05:28] To finish | Layer and swirl
[06:35] Serve or store

Equipment used in the recipe:
✓ ice cream maker
✓ kitchen scale
✓ immersion blender
✓ piping bag with 1.5 cm piping tip

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