Tiramisù ice cream

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There is not a specific season to eat ice cream!
Anyway owing to the weather, seasons non longer exist ;-)

– 4 eggs
– 100 g powder sugar (1 cup)
– 1 vanilla sugar sachet
– 30 cl liquid cream (10 fl oz)
– 250 g mascarpone (8.8 oz)
– 6 ladyfingers biscuits (sponge    biscuits)
– 1 stick of soluble coffee
  (ou 1 teaspoon coffee extract)

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Dilute the coffee stick in 2 tablespoons of water.

I always start with this step for having the good smell.

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Whip the well chilled cream until obtain a foamy consistency (no need to mount it in whipped cream).

Tip: To avoid splashing cover your container with cling film.

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Whisk the egg yolks and the 2 sugars until the mixture is pale and frothy.

Add the coffee.

Beat the egg whites until stiff.
(There is no picture, but I’m sure you know what it looks like…).

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Gently mix everything together.
Pour into the ice cream maker and let it run for 40 min.

If you don’t have an ice cream maker: pour into a container and put it into the deep freezer. Stir with a fork every 15 minutes to prevent crystallisation.

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Meanwhile crush roughly the biscuits.

Tip: to avoid crumbs put them in a bag and crush with the rolling pin.

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Pour half the ice cream, sprinkle with crumbled ladyfingers and bitter chocolate powder. Repeat with the remaining ice cream.

Last tip: during this last step, the ice cream tends to heat (unless you have 3 pairs of arms), leave a few hours in the fridge freezer before putting it back in the deep freezer (to prevent crystallisation).

The homemade ice cream is much harder than store-bought. Think to take it out the freezer about 20 minutes before serving.

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