TIRAMISU ICE CREAM

TIRAMISU ICE CREAM

 

 
I often make our own ice cream having bought a brilliant new VonShef ice cream maker machine with compressor about a year ago which once the mixture is ready and cold produces excellent ice cream in an hour.

I have recently tried a new recipe which can be made with or without the ice cream machine.  

Ingredients:

1 tin 400ml sweetened condensed milk

450 ml whipping cream

1 teaspoon vanilla extract

2 tablespoons warm water or alcohol – I used Tia Maria for this one to give more of a coffee flavour

1 tablespoon instant expresso powder

45g lady finger biscuits, roughly torn up

45g roughly chopped chocolate pieces

Method:

In a small bowl dissolve your instant expresso powder in water/alcohol and set aside.

Place sweetened condensed milk in the fridge to keep cold.

Beat the cold whipping cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.

Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now.

Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.

Now you have your ice cream base add in your coffee mixture and mix on medium speed until even in colour.

 

Lastly, fold in the torn up lady finger biscuits and chocolate.

 

 




Freeze either into an ice cream maker or put into a container into the freezer for at least 4 hours or overnight before scooping and serving.

Once my ice cream is ready in the machine, I then put into a container and place in the freezer until needed.  If you have added alcohol then your ice cream will not be solid but remain slightly soft.