Too good not to share Tiramisu Ice Cream

Despite the fact that it has been an abysmally wet and cool summer so far, (raining and 57º F today),  we have still been doing lots of ice cream.  I clicked over to this delectable recipe via foodgawker and just had to make it.  Especially since I had an extra tub of mascarpone and leftover lady fingers from the tiramisu I made for my birthday last month.  I could tell even before it was done churning and I had finished adding in the coffee/chocolate and lady fingers that it was a super winner.  I could practically have eaten half a batch straight out of the bucket.  The fact that it is a no cook, no egg base makes it even easier.  This is great with the ladyfingers crunchy as well as softened (after curing).  If you have enough, you may wish to keep some crumbled for garnish.  Remember to get the Italian Lady Fingers - they are a hard little biscuit about the thickness of your thumb and not the soft ones found in the refrigerator case.  The Italian ones keep for a very long time so you may want to stock up if you can find a grocery store that carries them.  I am fortunate enough to have two fairly nearby.  If you love tiramisu, you owe it to yourself to try this out!  ☺

Tiramisu Ice Cream

adapted from Diethood

makes 1.5 quarts

1 tub (8 oz.) mascarpone cheese

1 cup whole milk

2 tbsp amaretto

1 tbsp chocolate liqueur (such as Godiva)

½ cup sugar

Pinch of salt

½ cup espresso

1 square (1 oz.) semi-sweet baker's chocolate (I used half unsweetened baker's chocolate for an authentic flavor and contrast to the sweetness)

4 ladyfingers, chopped + more for serving (optional)

With a mixer, blend sugar and mascarpone until smooth, then blend in the milk, amaretto, chocolate liqueur and salt.   You can also just dump all those ingredients in a blender or food processor and let her go until smooth and blended.  Chill for an hour.  Pour into canister of ice cream maker and freeze according to manufacturer's directions.

While the mixture is chilling, prepare espresso and finely chop the chocolate.  (I admit to using dried espresso powder and hot water.)  Stir chocolate into espresso until melted.  Get this done early enough so that it is cooled down by the time you are ready to incorporate it into the frozen mixture.  When the ice cream has almost finished, and while still churning, start pouring in the chocolate mixture a teaspoon at a time.  It will loosen up the mixture, but just go gradually.  When the ice cream is finished, remove the dasher and quickly fold in the chopped lady fingers if using.  Transfer what you haven't eaten already to a freezer container and freeze for at least 4 hours until firm.

Top with cocoa powder or chocolate shavings and garnish with a lady finger or ladyfinger crumbs when serving.