#header-inner {background-position: center !important; width: 100% !important;}

Sunday, April 15, 2012

Tiramisu Ice Cream

Pin It
Ice cream season is back in full swing in The Sweets Life kitchen.

Okay, in all honesty, there is no ice cream season…it’s more of a staple. When I found myself with leftover mascarpone from the tiramisu cupcakes, I had a brilliant idea: tiramisu ice cream! David Lebowitz’s recipe, as I found on Tracey’s blog, called for mascarpone blended with sugar. Since the leftover cupcake filling was already mixed with powdered sugar, I modified the recipe slightly. My version is below, and it ended up working out just fine (although it didn’t yield as big of a batch as my normal ice cream recipes, so if you’re wanting a lot of it, check out Tracey’s variation).
This was delightful, possibly even more so than the cupcakes and the original tiramisu (granted, I have a bias toward all things ice cream). This didn’t last long in our house, and I think it may have disappeared before Ryan even realized it was there (oops). My mocha ripple wasn’t quite cooled all the way, so it mixed into the ice cream instead of being a separate ripple throughout. Obviously this didn’t bother me, I actually liked the blend of flavors!
Just how much do I love ice cream? Enough to proclaim it on my shirt! I was recently contacted by Fibers.com, who gave me the chance to design my own food tshirt. They already have quite a selection to choose from, but I  decided to combine a few of their options to create my own. Designing it turned out to be incredibly easy--I was able to choose the images, text, even the font, and arrange them as I pleased on the shirt. They had a ton of options for what to design on, from shirts to tanks to hooded sweatshirts to pants.

When my shirt arrived, I was amazed by how soft it was. The material is stretchy and so incredibly comfortable. It's a lot more versatile than I expected, I can see myself running or biking in this, or pairing it with jean shorts and sandals. I can't wait to work out in it this summer and then go directly to Ted Drewes to refuel ;)
Want to design your own shirt? Fibers.com is going to give one of my readers the chance to pick out a shirt from their site or design their own. Although I'm partial to the food themed shirts, they have a design for just about anything you could ever want!

How to win? Do one or all of the following:
  • Leave a comment with your favorite Fibers.com design
  • Follow Fibers on Twitter (and leave a comment saying you did so)
  • Like the Fibers Facebook page (and leave a comment saying you did so
Three chances to win! Giveaway is open until Thursday, April 19th at 8:00 pm Central. I'll announce the winner on Friday! Winner has been selected--Sally is the giveaway winner!

One Year Ago: Stacked Roasted Vegetable Enchiladas (one of my all-time favorite meals!)
Two Years Ago: Breakfast Bulgur

Tiramisu Ice Cream
adapted from Tracey's Culinary Adventures

-1 cup mascarpone cheese
-1 1/2 cups confectioners' sugar
-2 tsp instant coffee or espresso granules
-1 cup half and half
-pinch of salt
-1/4 cup coffee-flavored liqueur
-3 tbsp dark rum (or brandy)
-6-7 ladyfingers, crushed into large pieces (about 1/4 inch)

for the mocha ripple
-1/2 cup sugar
-1/3 cup light corn syrup
-1/2 cup strongly brewed espresso
-6 tbsp unsweetened cocoa powder
-1/2 tsp vanilla extract

1. In a blender or a food processor, puree mascarpone, half and half, confectioners' sugar, instant coffee, salt, liqueur, and rum. Blend until smooth. Chill the mixture in the fridge overnight. The next day, churn ice cream according to manufacturer's instructions.
2. To make the mocha ripple, whisk together sugar, corn syrup, espresso, and cocoa powder in a medium saucepan. Put the pan over medium heat and cook, whisking continuously, until the mixture begins to bubble at the edges. Continue to whisk until the mixture just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from heat, stir in vanilla, and allow to cool (should be chilled thoroughly before using). Can be made and covered in the fridge up to two weeks ahead of time.
3. After ice cream has churned, alternate layers of the mocha ripple and ladyfingers with the ice cream in your storage container. Serve sprinkled with additional ladyfingers, if desired.