Okay - first to start, I really do love Tiramisu. But every time I think of the name, I'm reminded of that scene in Sleepless in Seattle with Rob Reiner and Tom Hanks:
Rob Reiner's character, "Tiramisu."
Tom Hanks's character, "What is Tiramisu?"
"You'll find out."
"Well, what is it?"
"Oh come one. Some woman's going to want me to do it to her and I'm not going to know what it is."
"You'll love it."
Well, I'm here to tell you, they weren't talking about ice cream in that scene but maybe they should have been.
First off, this is some easy stuff to put together. Like all ice cream, you have to start the day before, but it's not custard base, so for the ice cream at least, there's no cooking involved. Simply blend the mascarpone cheese, half and half, sugar, a pinch of salt, some rum and some Kahlua in a blender and go at it until it's smooth. Then chill it.
The cooking comes into play when making the mocha ripple (a combination of cocoa, strongly brewed coffee, corn syrup, sugar and vanilla), which you heat on the stove, and boil for a minute and then also chill.
The next day, blend the ice cream in your maker, and then while moving it to your storage container, layer it with the mocha ripple being careful not to stir (so the ripple stays, well, rippled).
You have to let this one chill for a while because it won't get that hard with all that alcohol in it.
Now I adore this but the girls weren't crazy about it (they snuck tastes before they left for camp this morning), too much alcohol in it for them. Chris said he'd like it better without the ripple, but what does he know.
So here's a picture of the finished product. Yum.
Sorry for the blurry shot - we shared at bottle of wine at dinner