TIRAMISU ICE CREAM
Tiramisu Ice Cream made in Thermomix® (or without) is a very upscale fine-dining luxurious recipe for an unforgettable "company's coming dinner" on a warm Summer Eve.
Provided by Valerie Lugonja
Categories Dessert
Time 12h30m
Number Of Ingredients 7
Steps:
- Make the strong espresso and set aside to cool
- Place espresso, rum and cocoa into mixing bowl and mix to combine for 30 seconds at speed 2
- Transfer to a small bowl and set aside
- Cover inside of a 2-litre serving bowl with plastic wrap (2.2 Liter insulated Thermomix Serving Bowl is perfect) and place in freezer to chill (this will aid in the freezing and curing of the ice-cream, later)
- Insert butterfly whisk into mixing bowl, add eggs and sugar and whisk 10 minutes at speed 4
- Remove butterfly whisk and add mascarpone and mix for30 seconds at speed 3 (use spatula to move ingredients from bottom of bowl around blade and mix for another 30 seconds from speed 3-4 until ingredients are creamy and smooth throughout
- Add Lady Fingers and mix for 15 seconds on reverse speed 2 with spatula inserted through hole in lid of bowl to ensure ingredients stay near the blade
- Pour half of the cream mixture into the prepared and chilled 2-litre container
- Distribute half the "set-aside swirl mixture" over the cream and mix gently with a spoon to create a variegated effect
- Pour remaining cream into the bowl and drizzle remaining swirl in a decorative fashion over the cream and gently swirl it to create a variegated effect
- Seal the container with a lid and wrap tightly for freezer, then freeze for at least 10-12 hours (no peeking)
- Remove the pan from the freezer 15-20 minutes before serving to enable easier scooping
TIRAMISU ICE CREAM (NO MACHINE)
You don't need to travel to enjoy the classic taste of tiramisu - all you need is my homemade ice cream recipe!
Provided by Gemma Stafford
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- In a small bowl dissolve your instant expresso powder in water, set aside.
- Place sweetened condensed milk in the fridge to keep cold.
- Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base add in your coffee mixture and mix on medium speed until even in color.
- Lastly, fold in the crushed lady fingers and chocolate.
- Freeze at least 4 hours or overnight before scooping and serving
TIRAMISU ICE CREAM RECIPE
Bring together two infamous sweets and try our Tiramisu Ice Cream Recipe. Enjoy this rich and decadent Tiramisu Ice Cream Recipe that blends together the sweet flavors of vanilla and the bold flavors of coffee that are sure to satisfy your sweet tooth.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Break each of 2 grahams into 4 rectangles; coarsely crush remaining grahams.
- Add milk to coffee granules in medium bowl; stir until dissolved. Add dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP, then graham crumbs until blended. Pour into freezer-proof container.
- Freeze 4 hours or until firm. Serve with graham rectangles.
Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 2.6259 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
TIRAMISU ICE CREAM RECIPE
Rich and decadent tiramisu ice cream recipe. Made with ladyfingers and fudge folded into a creamy custard. Enjoy eating this delicious ice cream recipe!
Provided by Kelly Egan - A Side of Sweet
Categories Dessert
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine cream, milk and vanilla bean scrapings and pod in a saucepan and heat over medium heat until hot but not boiling.
- Remove from heat and let cool, about 30 minutes.
- Combine yolks, sugar, and salt in a large bowl and beat until the mixture has tripled in size and is thick and creamy. I used about speed 8 on my Kitchenaid.
- Reduce mixer speed to medium-low and pour milk mixture slowly into it.
- Transfer mixture back to the saucepan and cook over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon.
- Strain the mixture through a mesh sieve into a bowl set in an ice water bath.
- Pour the mixture through a mesh sieve into a bowl set in an ice water bath.
- Chill in the fridge for at least one hour.
- Freeze in an ice cream maker.
- While mixture is freezing, prepare ladyfingers. Combine equal parts amaretto and strong coffee and quickly dip (just a few seconds) ladyfingers in the mixture so the ladyfingers are soaked throughout but retain their crunchiness.
- Before transferring bowl to freezer or eating, fold in fudge sauce and soaked ladyfingers.
- Chill in the freezer until set.
- To serve, place several ladyfingers in a bowl, drizzle with coffee and amaretto mixture and top with tiramisu ice cream.
Nutrition Facts : ServingSize 1 scoop, Calories 618 calories, Sugar 30.9 g, Sodium 297.7 mg, Fat 37.8 g, SaturatedFat 21.4 g, TransFat 0.9 g, Carbohydrate 52.5 g, Fiber 0.8 g, Protein 14.2 g, Cholesterol 337.1 mg
TIRAMISU ICE CREAM CAKE
Like a tiramisu cake, but with ice cream instead.
Provided by Aflie
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 4h5m
Yield 12
Number Of Ingredients 15
Steps:
- Prepare cake: Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan. Line the pan with parchment paper and butter again. Flour pan and set aside.
- Sift flour and cornstarch together in a small bowl. Combine egg yolks, 1/2 cup sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment; beat on high speed until thick and pale, about 5 minutes. Transfer to a large bowl.
- Wash and dry the mixer bowl and whisk and return to the stand. Combine egg whites and salt in the bowl; beat on medium speed until whites hold soft peaks, 1 1/2 minutes. Slowly add the remaining 1/4 cup sugar while the mixer is running. Continue beating until stiff and glossy, about 1 minute. Fold the egg white mixture into the egg yolk mixture. Fold in the flour-cornstarch mixture in 3 batches. Transfer batter to the prepared pan and smooth the top with an offset spatula.
- Bake in the preheated oven until a cake tester inserted in the middle comes out clean, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- While the cake is cooling, prepare syrup: Combine sugar and water in a small saucepan over medium heat; bring to a boil, stirring occasionally. Remove from the heat and stir in espresso and coffee-flavored liqueur. Set aside to cool.
- Prepare ice cream layer: Use a serrated knife to cut cooled cake in half horizontally, making 2 layers. Place one layer in the bottom of a 9-inch square baking pan. Brush the top with 3/4 cup cooled syrup, then sift 2 tablespoons ground espresso over top.
- Place espresso ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, then top with second layer of cake. Brush with remaining syrup and place cake in the freezer for 20 minutes.
- Remove cake from the freezer and sift remaining espresso over top.
- Place coffee ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, forming large swirls. Return to the freezer and freeze until completely hard, at least 2 hours.
- To serve, garnish with chocolate curls.
Nutrition Facts : Calories 546.5 calories, Carbohydrate 67.5 g, Cholesterol 213.4 mg, Fat 24.7 g, Fiber 0.2 g, Protein 9.1 g, SaturatedFat 14.6 g, Sodium 149.1 mg, Sugar 58.3 g
TIRAMISU ICE-CREAM CAKE
Treat your guests with this stunning summer dessert, perfect for al fresco dinner parties
Provided by Sara Buenfeld
Categories Dessert, Dinner, Treat
Time 10h
Number Of Ingredients 12
Steps:
- Line a 1kg loaf tin with cling film. Beat the mascarpone, sugar and marsala together then fold in the chocolate and cream.
- Make up the coffee with 600ml boiling water, leave for 5 mins then strain into a bowl and stir in the sugar and brandy.
- Reserve 2 biscuits then quickly dip the remainder as you use them into the coffee mixture and line them along the base and up the long sides of the tin (they will stand above the rim).
- Spoon in half the creamy mixture. Dip the last biscuits into the coffee and place on top end to end. Spoon the remaining creamy mixture on top, then fold over the sponge fingers above the rim and press lightly into the filling. Cover and freeze. To serve, turn out onto a plate, strip off the cling film and dust generously with cocoa. Spoon the cream down the centre and decorate with the chocolate.
Nutrition Facts : Calories 578 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.21 milligram of sodium
ICE CREAM TIRAMISU CAKE
Sponge cake is soaked in coffee syrup then layered with coffee and espresso ice creams for an elegant, frozen dessert.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
- Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
- Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 62.7 g, Cholesterol 150.6 mg, Fat 22.9 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 13.9 g, Sodium 325.1 mg, Sugar 45.6 g
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TIRAMISU ICE CREAM RECIPE (NO EGGS!) | SMELLS LIKE HOME
From smells-like-home.com
Reviews 12Servings 1Cuisine ItalianCategory Ice Cream
- To make the ice cream: Add the mascarpone, half-and-half, sugar, espresso powder, salt, Kahlua, and brandy or rum to a food processor. Puree until well-combined, smooth, and the sugar is dissolved. Transfer to a resealable container and chill thoroughly in the refrigerator, at least 6 hours. Freeze the ice cream base in an ice cream maker according to manufacturer's instructions. ⅓
- To make the mocha fudge ripple: Whisk the sugar, corn syrup, coffee, and cocoa powder together gently in a small saucepan. Bring the mixture to a low boil over medium heat, whisking constantly. Cook for 1 minute. Remove the saucepan from the heat and stir in the vanilla extract. Allow to cool completely then transfer the ripple to a resealable container and chill thoroughly - at least 6 hours.
- To assemble: Layer the freshly churned ice cream with half of the mocha fudge ripple in two layers in a 2 quart container. The remainder of the ripple can be saved for another ice cream (like tin roof) or used as an ice cream topping. Swirl a knife quickly around the ice cream. Freeze the ice cream completely before serving - it will need at least 4 hours.
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