Tiramisu Ice Cream
Rich mascarpone and espresso ice cream layered with coffee-dampened ladyfingers and cocoa.
Balanced on paper; not physically tested yet.
Ingredients
Tap ingredients as you weigh them.
Mascarpone-espresso base
Tiramisu layers
The small print names the exact — often Dutch — products this recipe was calculated with. Equivalents work, but if a label differs materially, the formula deserves a recalculation.
Prepare
Cool the espresso
Brew at least 45 g strong espresso to allow for transfer loss. Cool it completely, reserving 35 g for the base and 5 g for the ladyfingers. Never add hot espresso to the mascarpone or Creami tub.
Disperse the guar
In a dry bowl, thoroughly combine the sugar, dextrose, guar gum, and salt. The guar must be evenly diluted through the other powders before it touches liquid.
Blend the liquids
Combine the whole milk, condensed milk, 35 g cooled espresso, and vanilla in a blending jug. Start an immersion blender, gradually sprinkle the dry mixture into the moving liquid, and blend for 30-45 seconds until uniform without deliberately whipping in air.
Add the mascarpone
Add the mascarpone and blend only until completely smooth. Cover and refrigerate for 4-12 hours to hydrate the guar and integrate the flavor. Stir gently before filling if any separation is visible.
Fill and freeze
Pour the approximately 427 g base into the NC300EU pint, confirm it is below the molded MAX FILL line, fit the storage lid, and freeze on a level surface for at least 24 hours.
Prepare the layers
After processing the base, break the ladyfingers into approximately 1 cm pieces and sprinkle them with 5 g cooled espresso. Toss once or twice: they should be damp in spots, not saturated or mushy.
Layer by hand
Remove one-third to one-half of the processed ice cream. Scatter half the ladyfingers over the ice cream left in the tub and dust lightly with cocoa. Return the removed ice cream, add the remaining ladyfingers and cocoa, then fold only two or three times. Finish with optional grated chocolate. Hand-folding preserves the layers better than Mix-In, which may pulverize the delicate biscuits.
Spin plan
Confirm the frozen surface is level, there is no tall hard hump, the pint remains below MAX FILL, and the base is within -12°C to -25°C.
Run Ice Cream once.
If creamy, stop. If safely powdery or crumbly, scrape the sides inward and RE-SPIN once before adding the layers. If too soft, do not keep spinning; layer carefully or refreeze until firmer. Do not add liquid automatically.
Smooth leftovers flat before refreezing. When hard, rerun Ice Cream rather than RE-SPIN; another full cycle will grind the existing ladyfingers more finely.
Notebook
Test notes
Not tested yet. Awaiting the first physical test batch.
- Freezer temperature:
- Frozen-base temperature before processing:
- First-spin texture:
- RE-SPIN required:
- Mascarpone, coffee, sweetness, and cocoa balance:
- Ladyfinger texture and distribution:
- Melt and immediate serving texture:
- Refreeze result:
- Changes for the next batch:
Formula details PAC, POD, and solids for the curious
- Convention
- Sucrose = 1; includes added sweeteners and lactose
- PAC
- 25.9
- POD
- 17.6
- Total solids
- 39.5%
- Fat
- 13%
- Protein
- 3.6%
- Formula values describe the approximately 427 g frozen base; post-spin ladyfingers, cocoa, and optional chocolate are excluded.
- PAC uses dextrose monohydrate FPDF 1.9, dextrose POD 0.75, and lactose PAC 1.0/POD 0.2.
- Nutrition is estimated from current product labels and includes 25 g ladyfingers and 3 g cocoa; optional chocolate is excluded.
- Designed for immediate serving from an approximately -18°C freezer; refreeze behavior has not been tested.