Since I drove to Atlanta from St Louis, I decided to bring my stand mixer and ice cream attachment with me so I could shower all my friends with chilled treats in the southern heat. That was my first best decision. My second best was remembering to bring all my ice cream cookbooks.
I made milk and dark chocolate ice creams for my brother-in-law's birthday and at my grandma's request. My niece and brother in law polished off the ice cream rather quickly, and I most definitely caught my diabetic grandma sneaking more than just a bite or two each day.
In addition to chocolate, a flavor that instantly caught my eye was the tiramisu ice cream from David Lebovitz. No surprises: it turned out brilliantly. This chilled concoction literally tastes like you're eating a very cold and creamy tiramisu and hits the spot on a warm day.
I actually made this in St Louis but it wouldn't have lasted the nine hour car ride. And now that it's been left alone with Joe, I doubt there's any left...
I had been neglecting Lebovitz's cookbook and been all over Jeni's Splendid Ice Creams. But when I finally sat down to peruse through his, I noticed this particular recipe didn't have any eggs and decided to go for it.
When I arrived in Atlanta, I couldn't stop talking about how delicious it was, and my friends were dying to try it so I thought I'd put my ice cream maker to use. I've been trying not to repeat recipes too much but, my family has run through this flavor so quickly, they actually want me to make it a third time before I leave!
Since I haven't really had any alcohol since New Year's eve, at the first bite I thought the ice cream was way too boozy. There's quite a bit of it in there, and none of it is baked out. But apparently I'm the only one with the lowest tolerance level in the world since every other person has insisted it's just the right amount. I also made some ladyfingers from scratch and broke them up into little pieces to add some texture and make it a bit more similar to real tiramisu.
This is definitely a grown-up ice cream flavor; perfect for dinner parties and special occasions. I don't see kids enjoying this with the strong taste of Kahlua and dark rum!
I've decided this is going to be debuted in macaron ice cream sandwich form at the Tower Grove Farmer's Market this year, so for those of you living in or near St Louis and will be stopping by, get excited!
I'm so glad my first recipe from The Perfect Scoop was such a success and I can't wait to make more...
Tiramisu Ice Cream
Adapted from The Perfect Scoop
Makes a generous quart
1/2 cup sugar
1/3 cup corn syrup
1/2 cup water
6 tablespoons cocoa powder
1 tbs instant coffee
1/2 tsp vanilla
Whisk the sugar, corn syrup, water, cocoa powder, and coffee in a saucepan.
Heat over medium heat, until it begins to bubble at the edges.
Cook for one minute, whisking the entire time.
Remove from heat and stir in the vanilla.
Chill completely in the fridge before using.
2 cups mascarpone
1/2 cup heavy whipping cream*
1/2 cup 2% milk*
2/3 cup sugar
Pinch of salt
¼ cup Kahlua
3 Tbsp brandy or dark rum (I've tried both separately and they're both amazing)
*Alternatively, you can swap the cream and milk for 1 cup half-n-half
Add all the ingredients into a blender or food processor and pulse until combined and smooth. Chill thoroughly in the fridge.
Churn in your ice cream maker, following the manufacturer's directions.
When storing in a container, spoon layers of the mocha ripple (don't stir it in!) in between the ice cream.
Store in the freezer for at least 2-3 hours before consuming.
2 large egg whites
2 large egg yolks
1/3 cup sugar
1/4 tsp baking powder
1/2 cup all-purpose flour
Preheat oven to 400 degrees F.
Beat the egg whites and 2 tablespoons of the sugar in a clean bowl to stiff, glossy peaks.
Beat the yolks separately with the remaining sugar until they are pale and thick.
Fold half of the egg whites into the egg yolk mixture.
Sift the flour and baking powder into the bowl and fold in gently.
Fold in the remaining egg whites.
Transfer to a pastry bag (or ziploc) with a round tip and pipe out about 3-inch long strips on a baking sheet with parchment paper or silpat mat.
Bake for 8 minutes.
Let cool and then break into small pieces.
You may either stir it into the ice cream or serve as a garnish on top.