Java Chip Tiramisu Ice Cream

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I’ve been lusting for an ice cream machine for a while now, but had never found a justification for a $100 machine just to make ice-cream. I mean… how many pints of ice cream do I have to make to make it worth it?! But Lady Luck had my back, and I stumbled upon a $25 steal at a Loblaws one day (one of their Tax Free days, no less), and I decided to invest in one. And by golly gee whiz am I glad I did.

As a lazy person, and a daughter of a cholesterol-phobic mother, I prefer Philadelphia style ice-cream bases, which are eggless, unlike their French style custard based cousins. No custard = less work. Since Philadelphia style bases don’t have eggs in them, the flavour of the cream can really shine through! So be sure to use fresh, high quality cream!

This tiramisu ice cream has pronounced rum and coffee flavours. Mixed in with espresso soaked lady fingers and dark chocolate chips, it’s a decadent summer treat! To get that intense rum flavour without tampering the freezing point of the ice-cream mixture too much, I opted to add a dose of rum extract in addition to real rum to bring out that warm, rummy, oompf! There you have it! Another Nommy Noms recipe, enjoy!

Java Chip Tiramisu Ice Cream (Eggless, Philadelphia Style Base)

Makes 3 Pints

Ingredients

  • 1/2 C                Whole Milk (chilled)
  • 1 (14oz) Can    Sweetened Condensed Milk
  • 1 pint                Heavy Cream
  • 1/8 tsp              Salt
  • 1 Tbsp              Vanilla Extract
  • 1 Tbsp              Dark Rum
  • 1/2 Tbsp           Rum Extract
  • 2 heaped tsp    Instant espresso powder (dissolved in 1 tsp hot water)
  • 70g                   Lady fingers
  • 40g                   Dark chocolate chips
  • 1 Recipe           Coffee-Liqueur Mix

The Fun Part (Ice-Cream Machine Method):

  1. Follow ice-cream machine instructions and freeze your ice-cream machine bowl thoroughly. Freezing bowl from room temperature often takes at least 12 hours!
  2. In a large bowl, mix milk, condensed milk, heavy cream, salt, vanilla extract, rum extract, rum and instant espresso powder. Put in the fridge to chill thoroughly (at least 2 hours). To develop a more intense flavour, allow mixture to sit in the fridge overnight.
  3. Once ice-cream machine bowl is ready, turn machine on and pour in ice-cream mixture as per machine instructions. Churning process typically takes 20-30mins.
  4. Meanwhile, place a loaf pan in the freezer to chill (I prefer to use at least a 9x5in loaf pan or a pan with greater surface area, ice cream chilled in shallower containers tend to form less crystals).
  5. Prepare the coffee-liqueur mixture, and dip each lady finger in the mixture (no more than 1 second per side). Set lady fingers aside.
  6. When ice-cream mixture is about the consistency of soft-serve ice-cream, chop the lady fingers to mini chunks (about the size of m&ms). Pour lady fingers and chocolate chips into the ice-cream machine and let the machine churn for another minute or so, until the mix-ins are well spread out.
  7. Once done, pour the soft-serve tiramisu ice-cream into the chilled pan. Cover the top of the ice cream with plastic wrap such that the wrap touches the ice-cream mixture. This prevents the formation of crystals. Chill for another 2-3 hours in the freezer.
  8. Serve with chocolate sauce, fresh berries or crushed amaretto biscuits.

The Fun Part (No Ice-Cream Machine Method):

  1. In a large bowl, mix milk, condensed milk, salt, vanilla extract, rum extract, rum and instant espresso powder. Put in the fridge to chill thoroughly overnight.
  2. Prepare the coffee-liqueur mixture, and dip each lady finger in the mixture (no more than 1 second per side). Rest the lady fingers for about 10 minutes to allow the coffee-liquer mixture to seep in. Then, cut into the size of m&ms. Gently mix lady fingers and chocolate chips into the ice-cream batter and set aside.
  3. Pour heavy cream in a chilled bowl. Using a hand-mixer or stand-mixer, whip the heavy cream until stiff peaks form.
  4. Meanwhile, place a loaf pan in the freezer to chill (I prefer to use at least a 9x5in loaf pan or a pan with greater surface area, ice cream chilled in shallower containers tend to form less crystals).
  5. Once cream is whipped, slowly fold in ice-cream batter into whipped cream. Fold until everything is just incorporated.
  6. Pour the tiramisu ice-cream mixture into the chilled pan. Cover the top of the ice cream with plastic wrap such that the wrap touches the ice-cream mixture. This prevents the formation of crystals. Chill for another 2-3 hours in the freezer.
  7. Serve with chocolate sauce, fresh berries or crushed amaretto biscuits.

Note: Ice cream made without a machine is often more dense and less aerated, so the texture of your ice cream may suffer! Definitely leave the ice-cream mixture overnight to allow the mixture to aerate a bit more.

Coffee Liqueur Mix

Ingredients

  • 1/2C        Freshly brewed coffee
  • 1 tsp        Instant espresso powder
  • 1 Tbsp     Dark Rum
  • 1 Tbsp     Coffee Liqueur (if not available, substitute with rum)

The Fun Part:

  1. Mix em’ together in a shallow bowl.

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2 thoughts on “Java Chip Tiramisu Ice Cream

  1. I haven’t thought of putting dark rum in ice cream. Thanks for the idea. I hope to make my own ice cream when I get a proper kitchen, but maybe I should just go for it now, no matter. Best’
    D

    • I like to put some alcohol in my ice-creams to increase its freezing point and make it softer overall! 🙂 Thanks for dropping by! (And I say go for it! Don’t let your “improper” kitchen tell you what to do! :P)

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