Last night we all thought we'd died and gone to heaven when we tasted the Tiramisu Ice Cream for this week's Sunday Slow Scoopers. Yes, it was that good. It's not that I didn't have some warning about how good it was going to be. David writes in the introduction to the recipe that his primary taster pronounced it her favorite of all the ice creams he made. And the reason I picked it is because I adore tiramisu and often pick tiramisu gelato when I have a choice. But even if you were pretty lukewarm about tiramisu, I think you would love this ice cream.
The ingredients are not terribly complicated (mascarpone, half-and-half, sugar and a little liqueur), and the technique is easy. You simply throw it all into a blender and then chill it before freezing it in your ice cream maker. You do need to make up his variation on fudge ripple to layer into the tiramisu base. But even that is very simple. Cook up some cocoa powder and sugar in a half a cup of freshly brewed espresso. I made one substitution. Instead of the corn syrup the recipe called for, I used Lyle's Golden Syrup, which has the same consistency but is made from cane sugar instead of corn. I think Lyle's Golden Syrup has a much better flavor, without being too intrusive. I buy Lyle's at my local Gelson's market. You can also find it online.
I made the ice cream yesterday afternoon and put in the freezer to chill and firm up before serving it for dessert that night. It was still a little on the soft side and probably could have benefited from a few more hours in the freezer—or even left in there overnight (although who could sleep at night knowing that was in their freezer?).
When I served it, I asked my guests if they would like it affogato style, with a shot of espresso poured on top. Almost everyone did, and we all agreed that adding the espresso took this sublime ice cream right over the top. Affogato means "drowned" in Italian, and tirami su means "pick me up", so this dessert will pick you and drown you all in one fell swoop.
I'm afraid the photo does not do it justice. My camera's flash blew out all the detail, and we ate it all up so I couldn't shoot it this morning under natural light. But I have no doubt that I will be making this ice cream again, and there will be plenty of other photo opportunities.