Tag Archives: coffee ice cream

TCP Cooks: Tiramisu Ice Cream Sundae

Coffee Ice Cream - Tiramisu Sundae - Inside NanaBread's Head

I know my husband, The Complete Package, loves me. How?

1. Because we’ve been married 30+ years.
2. Because he tells me all the time.
3. Because he makes me coffee ice cream.

Or in this case, coffee & mascarpone ice cream. It’s true… he really went there. Using his favorite recipe for Ben & Jerry’s Sweet Cream Base, he added espresso and mascarpone cheese to create the perfect tiramisu ice cream blend. And it was good. Really good. Like Ben & Jerry’s Coffee Coffee Buzz Buzz good. Have you ever tried that one? It’s only available in scoop shops, not grocery stores, which is a shame. But also probably a blessing, because if it could be bought on a routine basis by the half-pint, there’d be long lines at stores and hand-to-hand combat if they ever ran low. But that’s just me. {wink} Here is TCP’s version.

TCP’s Tiramisu Ice Cream:
2 large eggs
3/4 cup sugar
1 container (8 ozs.) mascarpone cheese
2 cups heavy whipping cream
1/2 cup milk
1/2 cup brewed coffee + 1 Tbsp. espresso powder, chilled
1 teaspoon pure vanilla extract
Lady Finger cookies, chocolate syrup & Kahlua (optional) for garnish

In a mixing bowl, whisk the eggs until light and fluffy, about 2 minutes. Whisk in the sugar a little at a time; continue to whisk until thoroughly combined. Add the mascarpone cheese & beat until smooth and creamy; add the cream, milk, coffee and vanilla extract; whisk until blended.

Pour the ice cream mixture into an electric ice cream maker and process according to the machine’s instructions. If you don’t have an electric ice cream maker, just put the ice cream into a bowl with a tight-fitting lid and place it in the freezer. Take it out and stir it every 15 minutes or so until it gets too firm to stir. Return to the freezer until it is firmly set.

When it’s ready, grab a bowl or plate and place 3-4 lady finger cookies in the center. If you’re bad like me, give them a light drizzle of Kahlua. Then top them with a big scoop of coffee ice cream and drizzle liberally with Hershey’s Special Dark chocolate syrup. Finally, crumble up another lady finger or two and sprinkle them over the top because “More is more!” is TCP’s favorite motto, followed closely by “We Can DO This!” But that’s a traumatic series of family travel stories for another post. Somewhere, My Baby just shivered.

Tiramisu Sundae - Inside NanaBread's Head

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TCP Cooks: Ben & Jerry’s Ice Cream Subtitle: Meet Christine. She’s evil.

No, not this Christine. Although she was The Complete Package’s inspiration.

Christine photo from moviewallpapers.net

This Christine. TCP’s Christine. She’s every bit as dangerous & just as evil.

The Cuisinart Electric Ice Cream Maker

The Complete Package brought her home a few years ago. Seems he was craving ice cream and decided he could just make his own at home. Enter Christine. Three months and 15 pounds later (okay, that’s an exaggeration), he declared her evil and put her away. Every once in a while, when summer temperatures soar above 100F, TCP will pull out his former love and take her for a spin again.

This weekend, he made coffee ice cream to go with the Oooey Gooey Little Chocolate Cakes I baked. It was a good call. His coffee ice cream was a perfect complement to those dark chocolate beauties. Peppermint or mint chocolate-chip would have also worked perfectly with dark gooey chocolate. But let’s not get ahead of ourselves. It all starts with this recipe for Ben & Jerry’s Sweet Cream Ice Cream Base, which TCP found on the internet a few years ago. While I can’t vouch for its authenticity, I can vouch for its creamy goodness.

Sweet Cream Ice Cream Base (makes 1 quart):
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
1 teaspoon pure vanilla extract (TCP’s addition)

In a mixing bowl, whisk the eggs until light and fluffy, about 2 minutes. Whisk in the sugar a little at a time; continue to whisk until thoroughly combined. Add the cream, milk and vanilla extract and whisk until blended.

Pour the ice cream mixture into the ice cream maker and process according to the machine’s instructions. If you don’t have an electric ice cream maker, just put the ice cream base into a bowl with a tight-fitting lid and place it in the freezer. Take it out and stir it every 15 minutes or so until it gets too firm to stir. Return to the freezer until it is firmly set.

This ice cream base lends itself to all kinds of experimentation.

Variation #1: For coffee ice cream, add an additional 1/4 cup of sugar to the vanilla base. Dissolve 1 tablespoon of espresso powder in 1/3 cup of brewed coffee; cool completely and add with the milk and cream.

Variation #2: For peanut butter ice cream, partially freeze the vanilla base; layer the vanilla ice cream with 1/2″ layers of softened peanut butter. Return to the freezer until firmly set.

Variation #3: For fruit flavors, partially freeze the vanilla mix, then stir in fruit that has been macerated in sugar. Return to the freezer until firmly set.

Variation #4: For mint chocolate-chip, add green food coloring (optional), mint flavoring and miniature chocolate chips or shaved dark chocolate. Freeze until firmly set.

This weekend, we were all about the coffee ice cream. It was spectacular, especially when scooped over those warm, gooey little dark chocolate cakes. Oh, Christine… you are evil. Deliciously evil.

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