Tiramisu ice cream recipe

Posted by Scarlet Nguni on 10 September 2012

I’m not a well-domesticated female – the most time I spend in the kitchen is about five minutes: enough time to heat milk, grind beans and make my morning coffee. But every now and again the urge to play with food stirs and my repressed culinary side goes skipping merrily between the stove (in winter, soups) and the fridge (in summer, ice cream). So here’s another from the ice-maiden (not domestic goddess) series, combining a few of my favourite things to keep you cool (and caffeinated) this upcoming summer.

Tiramisu ice cream – the perfect after dinner ‘pick me up’

Ingredients

  • 400ml whipping cream
  • 1 can condensed milk
  • 1 double shot of strong espresso. Use good quality coffee (my favourite is Haas) and experiment with different varietals. Good coffee is like good wine – distinct and unique. 
  • 3 tablespoons finely grated dark chocolate
  • 3 boudoir biscuits

Optional extra: for a touch of decadence, add a tot or two of brandy – or your favourite coffee/chocolate/nut liqueur.

 

Method

Empty the condensed milk into a bowl and slowly add the espresso shot, stirring continually. Refrigerate. In a separate bowl, whip cream until thick enough to form standing peaks (forget using a whisk as an electric blender does the job, painlessly, in seconds). Finely grate the dark chocolate and crush the biscuits. Stir into condensed milk coffee mix once cool (add your liqueur shot now if you’re opting for the alcoholic alternative). Gently fold the whipped cream into the mixture, decant into a sealed container and freeze. The hardest part is waiting.

Serve with a piece of chocolate or hand-made truffle (Honest Chocolate makes funky flavours like grains of paradise using raw, organic cocoa ). Bliss on a teaspoon!

 

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