Tiramisu Ice cream

Tiramisu Ice Cream, all the flavours of one of the most popular Italian desserts of all time made into an ice cream, with a hint of coffee, marsala and savoiardi (lady finger) biscuits.

Love tiramisu? Love Ice cream? then we have the solid dessert for you. It's creamy, soft and silky gelato with all the classic tiramisu flavours. This has become one of our all time favourite ice creams and we're sure it'll soon be yours!

We first tried tiramisu ice cream when we visited San Gimignano a hill top town near Siena. It's an stunning little village, home to an award winning ice cream shop that is always packed full of people. We mean if you ever visit San Gimignano you ain't going to miss this ice cream place. It's smack bang in the centre of the main Piazza with a mile long queue…always!

Don't worry though you're not waiting for long, the service is fast and there's enough time to decide what flavour you want. We opted for a modest small cone with two flavours tiramisu and a classic custard flavour.

Omg…seriously so good! Italian ice cream in general is good but this ice cream was the best We've ever eaten and considering it was a sweltering hot day, it was what we needed.

After taking lots of pretty pictures, walking around window shopping we headed home and we could not stop thinking about this ice cream. We had to make that tiramisu ice cream for myself, so we did.

We've tested and developed this recipe four or five times now and we love it! It's not over the top loaded with booze and chocolate, it's right and exactly how we wanted it to taste.

There's a hint of marsala wine, coffee and soft and chewy savoiardi biscuits (lady fingers). The trick is not to soak the biscuits too much with coffee, a quick 2 second dunk is all they need. If there's too much water in the biscuits they will freeze brick hard and you don't want that.

More good desserts

• White chocolate cantucci biscuits
• White chocolate panna cotta
• Stracciatella Gelato (No Churn)
• Italian Affogato Recipe – Ice Cream And Coffee
• Chocolate Hazelnut Ice Cream

Ingredients

Makes 1 pint

• 8.8 oz (250g) mascarpone
• 1 1/4 cups (10.1 fl oz/300ml) full fat milk
• 2.8 oz (80g) sugar
• 1/2 tsp vanilla extract
• 1 tsp instant espresso powder
• 2 1/2 tbsp (40ml) marsala
• 3 large egg yolks
• 3 savoiardi biscuits (lady finger)
• 1 stong brewed espresso

Method

1. Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.

2. Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.

3. Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.

4. Pour the ice cream into your ice cream machine.

5. Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.

6. When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.