Tiramisu Ice Cream
This Tiramisu Ice Cream captures all the iconic flavors of classic tiramisu—espresso, mascarpone, and ladyfinger crunch—blended into a creamy, frozen treat.
Equipment
- Saucepan
- Whisk
- Mixer
- Ice Cream Maker
- Freezer-safe Tub
Ingredients
Custard Base
- 2 cups heavy cream cold
- 1 cup whole milk cold
- 4 egg yolks
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Tiramisu Flavor Add‑Ins
- 1/2 cup strong brewed espresso cooled
- 4 oz mascarpone cheese softened
- 1/2 cup crushed ladyfingers
- 2 tbsp coffee liqueur (optional)
Instructions
- In a saucepan, heat heavy cream and milk to just below simmering (about 175 °F / 80 °C).
- Whisk egg yolks and sugar in a bowl until pale and thick.
- Slowly pour warm cream mixture into yolks, whisking constantly to temper.
- Return mixture to saucepan and cook over low heat, stirring, until custard coats the back of spoon (~170 °F / 77 °C).
- Remove from heat and stir in vanilla extract, cooled espresso, mascarpone, and liqueur (if using) until smooth.
- Chill custard in fridge until fully cold (at least 4 hours or overnight).
- Freeze in ice cream maker according to manufacturer’s instructions.
- Fold in crushed ladyfingers, then transfer to freezer-safe tub and freeze at least another 2 hours to firm.
- Serve scoops garnished with extra espresso powder or cocoa powder.
Notes
For a lighter version, substitute half-and-half for heavy cream. The optional coffee liqueur adds depth but can be omitted for family-friendly version.