I got this wonderful recipe from the amazing Joelene whom in return got the recipe from The Perfect Scoop, by David Lebovitz! My husband’s favorite dessert is tiramisu, and what better way to make his favorite dessert but in the form of ice cream! This ice cream is as decadent as it sounds and beyond sinful!
Remember, don’t forget to enter the Boboli Prize Pack giveaway. You can enter HERE.
Prep: 15 minutes
Cook: 22 minutes
2 cups mascarpone
1 cup half-and-half⅔ cup sugar
Pinch of salt
¼ cup coffee-flavored liqueur, such as Kahlua
3 tablespoon brandy or dark rum
Mocha Ripple (recipe below)
1. Puree the mascarpone, half-and-half, sugar, salt, liqueur, and brandy together in a blender or food processor until smooth and the sugar is dissolved. Chill thoroughly in the refrigerator.
2. Freeze in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, alternate layers of Mocha Ripple with the ice cream in the storage container.
For the Mocha Ripple:
½ cup sugar
⅓ cup light corn syrup
½ cup strongly brewed espresso
6 tablespoon unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract
1. Whisk together the sugar, corn syrup, espresso, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently.
2. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
Mixing it in: The Mocha Ripple should be thoroughly chilled, as it’s easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the fudge ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Mocha Ripple, as it will make the ice cream muddy looking.