Tiramisu Ice Cream

Rich and creamy base with bold espresso and chocolate flavors. Includes espresso soaked ladyfinger mix-in. Cream cheese was used in the base instead of mascarpone cheese for this recipe. I used a very small amount of guar gum stabilizer Because the cream cheese used in the recipe already includes stabilizers. The ingredients for my cream cheese listed guar gum, carob bean gum, and xanthan gum.

1. Add milk, cream, corn syrup, sugars, salt, skim milk powder, egg yolks to a pot and stir continuously while heating to 80-85C or ~180F.
2. Part way through the heating, add your cubed cream cheese while whisking to dissolve it into the mixture. Once temperature is reached, turn off heat and allow the base to cool. (You can also put the pot into an ice bath to expedite the process)
3. Add in vanilla extract, instant espresso powder, and guar gum and stick blend well with immersion blender. The cream cheese will not fully dissolve with a whisk, so I would not skip using an immersion blender.
4. Chill base in refrigerator for 5-24 hours to mature in flavor and to bring temperature of the base to 39-40F.
5. Whisk vigorously or stick blend before churning.

I used a Cuisinart ICE-21 to churn. With the mix-ins I was able to make 1.75 quarts from this base recipe.

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Prepare espresso chocolate fudge sauce to swirl:

• 135 g white sugar
  31 g Dutch process cocoa powder or regular cocoa powder
  72 g or 5 TBSP butter
  90 g milk or cream or a blend
  38 g or ~2 TBSP corn syrup/golden syrup
  4 g or ~1 teaspoon vanilla extract

  5 g or ~2-3 teaspoons of instant espresso powder (I used Nescafe Gold Blonde) depending how coffee forward you want the fudge sauce.

Instructions:

Put milk, sugars, and butter into a pot and heat to melt. Continuously whisk while adding in cocoa powder and instant espresso powder. Reach a vigorous boil and turn off the heat. Allow the sauce to cool and then whisk in vanilla extract. Cool further and store in container in the fridge. Before churning, heat the sauce in a microwave in 15 sec increments until runny when stirred. Allow the sauce to cool for the duration of the ice cream churn.

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Prepare espresso dip for lady fingers: I used about 100 grams or 12 lady fingers, which was enough for this recipe.

• Make 300 g or ~10.5 oz of espresso or very strong/bold coffee (I used 4 teaspoon of espresso powder for 300 g hot water). Moka pot or instant espresso powder can work as well. Add 1-2 tablespoons of liquor of choice: Marsala wine, dark rum, amaretto, or Kahlua (I only had bourbon available in my home so I used 1 TBP, however, adding alcohol is completely optional). While the ice cream is churning, quickly dip the lady fingers into the espresso mix, about 1 sec to soak up the liquid while not losing its structure. While packing the final containers, layer the lady fingers into the ice cream along with the espresso chocolate sauce. Optional but recommended: Dust in some cocoa powder between layers as you assemble the final ice cream.