Amaretto Tiramisu Ice Cream
All the flavour of an amaretto tiramisu, in a batch of homemade mascarpone ice cream! There's coffee, lady fingers & a hint of liqueur.
Servings: 1 Litre
Equipment
- Ice Cream Machine
- Digital Food Probe
- Stick Blender
- Large Saucepan
- Mixing Bowl
- Sieve
Ingredients
Mascarpone Custard
- 420 g Whole Milk
- 40 g Glucose Syrup
- 35 g Skimmed Milk Powder
- 1 tsp Vanilla Paste
- ¼ tsp Fine Sea Salt
- 120 g Caster Sugar
- 85 g Egg Yolks
- 250 g Mascarpone
- 30 g Marsala Wine
Coffee Soaked Savoiardi
- 70 ml Espresso (2 Double Shots)
- 1½ tbsp Amaretto
- 1 tbsp Caster Sugar
- 6 Savoiardi Lady Fingers
To Assemble
- ½ tbsp Dutch Processed Cocoa Powder
Instructions
Mascarpone Custard
- Place the milk, glucose, milk powder, vanilla, salt & 60 grams of the caster sugar into a large saucepan.
- Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
- Whilst the milk is heating up, place the egg yolks & remaining sugar into a mixing bowl & whisk to combine.
- Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
- Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f. Once cooked, take the custard off the heat.A digital food probe comes in handy here!
- Next, add the mascarpone & marsala wine into a mixing bowl & whisk until smooth. Add into the warm custard & whisk to incorporate.
- Give the custard a quick blitz with a stick blender then pass into a clean bowl, through a sieve. Leave to cool to room temperature, stirring regularly then cover the custard's surface with a piece of baking parchment & refrigerate overnight.
Churning - The Next Day
- First, brew the espresso & add into a dish with the amaretto & sugar. Stir, to melt the sugar then set aside to cool.
- Next, pour the chilled custard into an ice cream machine & churn until it is the consistency of soft serve. If you take the temperature with a digital food probe, it will register roughly -5°c/23°f.
- Whilst the ice cream is churning, dip the lady fingers into the espresso (one at a time) leaving them to soak for 2 seconds on each side.
- Once all the lady fingers have been dipped in coffee, chop each into 5 pieces & set aside.
- Once the ice cream has finished churning, carefully fold in the lady fingers then transfer to a 1 litre tub. Leave to set in the freezer for at least 4 hours before serving.
Notes
1. Ice Cream Maker – To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
3. Glucose - Glucose syrup helps make our ice cream easier to scoop. This is available in most supermarkets.
4. Coffee - You'll need 2 double shots of espresso, to soak the lady fingers in. If you haven't got an espresso machine, you could use a nespresso machine, moka pot or cold brew instead.
5. Lady Fingers - Savioardi lady fingers are best for tiramisu (and tiramsiu ice cream). These are available online & in some supermarkets.
6. Alcohol - You'll need 2 types of alcohol for this ice cream. Marsala wine which goes in the ice cream base & amaretto, which is in the espresso (for soaking the lady fingers). Feel free to use your preferred amaretto, I used Disaronno.
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