Make tiramisu ice cream with silky mascarpone, ladyfinger cookies, and espresso (there's even a touch of booze!). This homemade ice cream is the perfect summer treat.
8ladyfingersroughly chopped, plus more for serving (optional)
Instructions
Blend the ingredients. In a food processor, or blender, bring together the mascarpone cheese, milk, amaretto, sugar, and salt. Puree until the mixture is blended and smooth.
Chill. Place the mixture in the fridge for an hour.
Churn. Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions.
Brew the espresso. In the meantime, prepare the espresso and finely chop up the chocolate square. When the espresso coffee is done, drop in the chocolate bits and stir until melted.
Combine. In the last 5 minutes of freezing, and while the ice cream is churning, pour the espresso into the ice cream one teaspoon at a time. When you are finished with the espresso, drop in the ladyfingers, one at a time (optional).
Freeze. Turn off the machine and transfer the ice cream to an airtight container. Place the ice cream into the freezer for another 4 hours, or until firm. Top with cocoa powder and chocolate shavings before serving.