We were at the peak of a mountain in Hong Kong, more commonly known as the Victoria peak. Temperature was freezing cold and the wind was blowing us away. As we waited in the queue to board the tram that would take us back to world, everyone started craving for ice cream. It was the middle of cold winter and clearly, a bowl of soup would have been soothing but ice cream sounded more exciting to everyone and a better way to kill the time. They chose their choice of flavor and I, as usual, decided to share whatever Arvind took for him. And he knew just what to scoop. It was there, in that bitter cold windy December night in Hong Kong, where I tasted tiramisu ice cream for the very first time. It was absolutely ah-mazing!
Instantly, I made a mental note to recreate the same flavor at home.
That was more than two years back and since I am not much of an ice cream lover, that specific reminder faded away with time until few weeks back, when we purchased a shiny red ice cream machine. I have no space left in my tiny kitchen and here comes another appliance! In the past, several ice creams were whipped up in my kitchen without any distinct equipment but when I used the ice cream maker this time, I realized its importance. It was exciting for me to watch the creamy custard freeze to a perfect consistency. Now, whether I can find a permanent spot for the appliance in my kitchen counter or not, it will definitely be used a lot this summer.
This is my third tiramisu post on the blog, which I think enlightens my love for this flavor, loud and clear. The velvety mascarpone with the coffee always works for me. Even when my tummy is full, there is always a tiny secret space for a bite or two of this Italian deliciousness.
Talking of Italian treats, not sure if you guys ever tried ‘Affogato’. It’s basically a shot of hot espresso topped with ice cream. I read about it long back but tried it for the first time with this ice cream. For my taste buds, which happen to often reject ice cream, it couldn’t get enough of Affogato. It was divine! The espresso cuts down the sweetness of the ice cream and the combination of cold with hot is absolutely heavenly. I just found my preferred way to enjoy ice cream.
Pour hot espresso, drizzle cocoa powder or shaved chocolate, either way tiramisu ice cream is an incredible treat, whether it brutal summer or cold winter.
Tiramisu Ice Cream
- 1-½ cups milk
- ½ cup cream
- 1 vanilla bean
- 3 egg yolks
- ½ cup sugar
- 1 cup mascarpone
- 1 tablespoon coffee powder
- ¼ cup espresso
- Pour milk and cream in a deep pan and turn on the heat. Slit vanilla in half, scrap the beans using a small spoon and drop it in the pan along with the vanilla pod. Heat it, stirring occasionally.
- In the mean time, whisk egg yolk and sugar to a creamy consistency. Add mascarpone cheese to it and whisk again.
- Pour ¼ cup of hot milk slowly to the egg yolk mixture while whisking simultaneously. Pour egg yolk mixture back to the hot milk pan and give a mix. Cook the mixture on a medium heat, stirring constantly, for about 5 minutes or until the custard looks thick and coats the back of your spoon.
- Pour the mixture in a container and put the container on an ice bath for about an hour or allow it to rest in the refrigerator overnight.
- Finally, add coffee powder and espresso to the custard mixture and freeze it in your ice cream maker according to the manufacture’s instruction.
Made it, used arrowroot, turned out fabulous. Still extremely rich even without the eggs, but wonderful flavor and texture! Will definitely make again.
I forgot to mention that I love affogato's!
Those arrows on your blog are giving me fits. lol
What's funny is that I've been thinking about devising my own Tiramisu ice cream recipe, and today I decided to do a little research beforehand. There are a ton of recipes out there! What I like about yours is that it doesn't use alcohol. Nothing wrong with using it (Kahlua and rum), but I'd like a non alcoholic ice cream. lol
I also like that your sugar content is low. I like to taste the ingredients, not the sugar.
The only thing I'll change is to use arrowroot in place of the eggs. I discovered that trick some time back, and it still gives the smooth texture I'm after, without the added cholesterol. I've used it successfully in batch after batch of ice cream. 🙂
Thanks for sharing.
Amazing recipe and such beautiful photos!!
I love Tiramisu but have never had it as an ice cream before. It looks scrumptious!
Oh my....Your tiramisu ice cream looks amazing. I just made some tiramusi yesterday. I can't wait to give this a try. Ice cream at the peak in winter? What a fun adventures. I'm originally from Hong Kong so I know how cold and freezing it must be. It's the humidity that makes you feel colder in winter and hotter in the summer. hehe...but I'm glad that you tried the ice cream so you can recreate this. Thank you so much for sharing. Will let you know how it goes after trying.
Eva | A in C
Oh my goodness, Kankana this looks so, so good! You are amazing to think of such a delicious combination!! And the photos, just beautiful as always 🙂
This looks fantastic!!! This may be the reason I can't loose weight? But I want to make it tonight!
erin @ yummy supper
Kankana, I'm a huge fan of affogato and love tiramisu...putting the two together sounds like heaven. Beautiful shots as always!
This looks so delicious Kankana, every photo is perfect.
Dan from PlatterTalk
Amazing photography and beautiful post. This ice cream looks heavenly, thank you for sharing!
Ice cream — yay!! (: Tiramisu is one of my favorite desserts, and I can only imagine how amazing the ice cream version is. And yes, affogatos! We have a little coffee stop on the walking street downtown that serves them. Soooo good.