SWIRLED AND LAYERED ICE CREAMS
Everything you love about a Tiramisu is here.
If you love the idea of Tiramisu, but have always felt that it fails to satisfy your taste buds, then make this Tiramisu Ice Cream. It is all about mascarpone, coffee and cocoa and the right amount of alcohol to make it an adult-only dessert.
This recipe has a unique twist that sets it apart from standard ice cream recipes – it contains gelatine! This special ingredient helps the ice cream churn properly without being affected by the high amount of booze that is added to give it that classic Tiramisu flavour.
To enhance the flavour of this ice cream, the recipe calls for using both egg yolks for the ice cream and leftover egg whites for ladyfingers – this not only improves the taste but also reduces waste! It’s important to note that homemade ladyfinger are suggested for layering as store-bought ladyfingers usually don’t soak the syrup as well.
Finally, a touch of cocoa powder-bitter chocolate dust is added to balance out the creaminess and sweetness of the ice cream and give it an authentic Tiramisu taste.
When making ice cream, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.
If you do not have a kitchen scale, follow these guidelines:
• 1 cup (US) = 237 ml | 1 tablespoons = 15 ml
• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.
• milk and cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.
Note that the quantities in each measuring system (grams, ounces, and cups) in our recipe may not always be accurate conversions; minor deviations in conversions you may notice do not affect the outcome.
This recipe makes a 1.2 litre/quart ice cream mixture (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).
If you need to scale the ice cream mixture up or down, use this ratio of the ingredients (in weight only):
heavy cream 48.4% | milk 34.3% | sugar 15.3 % | vanilla extract 2%
in desired total weight of ice cream mixture.
For a perfect vanilla ice cream flavour, prefer “Pure Vanilla Extract” over “Vanilla Essence”.
“Vanilla Paste” gives a nice vanilla flavour; you will need the equivalent to 2 vanilla pods as written on the product’s label. If using Vanilla Paste, add it in step 2 (instead of step 3 as you would do with the vanilla extract), after the ice cream mixture has cooled down and before you chill it. Whisk well to dissolve.
If you want a natural vanilla flavour, avoid “Imitation Vanilla Flavouring” and “Vanillin” in this recipe. If this is what you want to use, refer to the instructions on the package for the quantity equivalent to 2 vanilla pods. Add this in step 3.
You can also make this ice cream with a vanilla bean
You can combine double cream with whole milk to make heavy cream for this recipe.
To make the 585 g (20.6 oz) heavy cream, you need:
To make the heavy cream, put the double cream in a medium bowl, then pour in the milk, a little at a time, stirring smoothly with a rubber spatula. Avoid whisking, as it may turn into whipped cream.
The resulting heavy cream has 36% fat, perfect for this ice cream. Proceed with the recipe, just as if you had the 585 g (20.6 oz) heavy cream needed.
*this 175 g (6.2 oz) milk is extra to the 415 g milk (14.6 oz) asked in the recipe. So, if you use double cream, you need in total 590 g of milk (20.8 oz), from which:
This vanilla ice cream is perfect as it is. However, if you want to boost its flavour you can substitute the regular sugar with good-quality raw cane sugar, such as Demerara or Turbinado. These sugars have a natural subtle caramel flavour which pairs well with the vanilla’s tropical notes and boosts its flavour.
A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.
If you do not have one, we strongly encourage you to buy one, preferably a flexible one.
The ice cream mixture needs to cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator. Alternatively, if you have plenty of ice cubes, you can have the ice cream mixture ready for churning in less than two hours; you will find detailed instructions under step 2.
If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.
Soften the gelatine: Place the gelatine leaves/granules (2 gelatine leaves / 1.5 tsp gelatine granules) into a flat bowl and pour over 100 g of the cold milk (3.5 oz; 1⅓ cup).
Stir around to moisten; if using gelatine leaves, make sure they don’t overlap. If they do, stir them so that they don’t stick together. Set aside.
Make the custard:
Place the egg yolks (4 egg yolks; 80 g; 2.8 oz) into a medium heatproof bowl and whisk them lightly to break them down.
Place the rest of the milk and the sugar (160 g; 5.6 oz) into a medium saucepan and warm over medium heat, often stirring with a rubber spatula.
When the milk is hot and steamy, take it off the heat and slowly ladle it into the egg yolks while whisking them constantly to temper them.
Return the milk-eggs mixture into the saucepan over medium-high and cook, constantly stirring with the rubber spatula and scraping the bottom of the saucepan to prevent the milk from scolding.
Cook until it thickens to coat the back of a spoon (82ºC / 179 ºF if you have a thermometer).
Add the heavy cream, gelatine and mascarpone:
Remove the custard from the heat and immediately add the cold heavy cream (220 g; 7.8 oz) and stir; this stops the cooking process and prevents the custard from scalding.
Add the softened gelatine and its cold milk into the custard and whisk for one minute.
Place the mascarpone (320 g; 11.3 oz)into a large bowl and stir to soften.
Gradually pour the custard into the mascarpone, initially stirring with the spatula; when it loosens switch to a whisk.
Blend for 1 minute with an immersion blender to ensure a smooth texture, pausing once to scrape off with the rubber spatula any residues on the bottom and sides of the bowl.
Before churning, the ice cream mixture must be chilled to fridge-cold temperature.
Place the bowl with the ice cream mixture over an ice bath, occasionally stirring.
Let it cool down until it is no longer hot to the touch.
Add the cognac and coffee liqueur and stir to combine.
Cool down over an ice bath.
Cover and put in the fridge overnight.
It can made up to 3 days ahead of churning.
In a bowl, combine the hot coffee (100 g; 3.5 oz) and sugar (100 g; 3.5 oz); whisk until all sugar dissolves.
Cover and put in the fridge overnight until cold. Store for up to one day in the fridge.
Chop the chocolate (60 g; 2.1 oz) and place it in a food processor.
Add the cocoa powder (1 teaspoon) and blitz until chocolate is small pieces.
Store in an airtight container; storage length depends on the expiry day of the chocolate and cocoa powder.
Preheat the oven to 180°C [350°F]. Line a sheet pan with parchment paper.
With a stand or hand-held mixer, whip the egg whites (4 egg whites; 160 g; 5.6 oz) until frothy, then gradually add the sugar (115; 4 oz), whipping between additions until stiff peaks form.
Add the flour (150 g; 5.3 oz) over the egg whites in two parts and gently fold using a silicone spatula until no flour streaks are visible.
Attach a round piping tip 1.5 cm (0.6 in) to a large piping bag and fill the piping bag with the batter.
Pipe into 6 cm (2.5 in) long strips, with a 3 cm (1.2) gap between the ladyfingers.
Bake for 12-15 minutes.
Remove from the oven and let cool on the baking tray. They tend to dry quickly, so if possible, make them a few hours before you use them in the recipe; when fresh, they absorb the most coffee syrup.
Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your finger into it.
Prepare the ice cream maker according to the manufacturer’s instructions.
Blend before churning: briefly blitz the ice cream mixture with an immersion blender, stopping once to scrape down the sides and bottom with a rubber spatula. This improves consistency and ensures a smooth, even texture.
Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.
Remove the removable freezer bowl with the ice cream from the ice cream maker and place it in the freezer for an hour so it’s not too melty when layering.
A freezer-cold bowl will make layering easy and prevent the ice cream from melting, so put a wide bowl in the freezer for at least one hour.
This ice cream mixture expands and becomes airy as it churns. You’ll know it’s ready when it looks smooth, creamy, and slightly wavy—similar to soft-serve ice cream. Churning time varies depending on your machine and can take anywhere from 30 to 70 minutes.
To check the texture, lift a spoonful. It should be thick enough to stay on the spoon, but still soft. If it looks too thin or starts melting immediately, it needs more time.
If you’re unsure, let it churn for 10 more minutes. Keep in mind that it won’t look like store-bought ice cream at this point—it will still be soft. It only becomes firm and scoopable after a few hours in the freezer.
Stop the machine once the mixture is thick and creamy. If you continue churning beyond that point, the mixture can start losing the air it has built up and may seize, resulting in a dense, heavy texture.
One important note: some ice cream makers are programmed to stop automatically after a fixed time, but that doesn’t always mean the ice cream is ready. If your machine stops and the mixture still looks too soft, simply restart it and continue churning until the texture improves.
Weigh out 100 g; 3.5 oz of the ladyfingers (reserve the rest for another use) and cut the ladyfingers into roughly 2 cm (1 in) pieces.
Spread a tablespoon or two of cocoa sprinkles on the bottom of the freezer-cold bowl to create a thin layer.
Soak half of the ladyfingers into the coffee syrup for a few seconds, then remove with a slotted spoon and spread evenly over the cocoa sprinkle.
Scoop over half of the ice cream, and repeat layering cocoa sprinkles, soaked ladyfingers, and ice cream.
Use a wooden spoon to gently fold the mixture into itself and create layers, bringing the outer parts towards the center of the bowl in a vertical motion.
(Troubleshooting: if the ice cream is too melty, put the whole thing in the freezer for 1 hour before folding.)
The setting time depends on the type of ice cream maker you’re using. Here are the general guidelines:
3–5 hours for machines with removable freezer bowls (these bowls must be pre-frozen before churning)
Under 1 hour for machines with built-in compressors and aluminum bowls
⚠️ Important: Ice cream in aluminum bowls sets quickly. Do not leave it for too long—once fully frozen, it can become extremely hard and difficult to remove without risking scratches to the bowl. Always monitor it closely.
To check if the ice cream is ready, aim for an internal temperature of –11°C (12°F). If you don’t have a thermometer, use this simple test:
Insert a round-tip knife all the way to the bottom of the ice cream:
✔ If it goes in smoothly but meets gentle resistance, it’s ready
✖ If it feels hard on top but soft underneath, it needs more time
✖ If it’s too firm to insert the knife, it’s over-frozen and likely too hard to scoop
If it’s over-frozen, don’t worry—head to the next section for how to bring it back to scoopable.
If the ice cream sits in the freezer in the removable freezer bowl for too long after it has set, it can become too hard to scoop or remove.
To make it scoopable again:
Place the bowl in the refrigerator and allow the ice cream to soften gradually.
Here’s how long that may take:
4–10 hours for removable freezer bowls (pre-freeze models)
1–2 hours for aluminum bowls (from compressor ice cream makers)
Note: These times are approximate and may vary depending on your fridge and the amount of ice cream. Check the texture occasionally as it softens.
Once the ice cream is soft enough to scoop—or its internal temperature reads approximately –11°C (12°F)—you can:
✔ Transfer it to another container and store it in the freezer
✔ Or serve it directly from the bowl
Just be sure to avoid digging into an over-frozen bowl with hard utensils, especially if using a nonstick-coated or aluminum bowl.
Straight after churning, the ice cream has a soft-serve consistency and melts almost instantly on contact. At this stage, it’s too soft to serve neatly or transfer easily—it’s simply too messy to handle.
Freezing the ice cream immediately after churning allows it to set properly. This step brings it to the right texture: scoopable, stable, and easy to portion or transfer into a storage container.
It’s the final step that turns churned ice cream into finished ice cream.
Storing: Transfer the finished ice cream to a lidded container and store it in the freezer for up to one month.
Cover it well to protect it from absorbing any unwanted freezer smells.
Scooping: Like all artisanal-style ice creams, this one freezes hard over time.
To make it scoopable again, place the container in the refrigerator for 45–60 minutes, or until the internal temperature reaches about –11°C (12°F).
Once softened, it’ll scoop cleanly and serve beautifully.
