Tiramisu Ice Cream Cake

Line a standard size loaf pan with plastic wrap, leaving at least 3 inches overhang on two sides of the pan. Set pan aside.

To prepare the ice cream, in a medium saucepan, combine milk, heavy cream, half of the sugar and the salt. Bring mixture to a simmer, stir until sugar is dissolved. Remove from heat and set aside.

Whisk egg yolks, vanilla and remaining half of the sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture, mix until blended. Stir yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes. Remove from heat. Add mascarpone cheese and stir until completely melted and mixture is smooth.

Strain custard into another medium bowl. Let it cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally.

Process the mixture in a quart size or bigger ice cream maker according to manufacturer’s instructions.

To assemble, dip ladyfingers, one at a time, into the espresso and arrange in a single layer on the bottom of the prepared loaf pan. Spread 1/3 of the ice cream over the ladyfingers. Dust 1/3 of the cocoa powder on top. Then add another layer of soaked ladyfingers, mascarpone filling and cocoa powder. Finish with a final layer of soaked ladyfngers and mascarpone filling.

Place the pan in the freezer to firm up, at least 30 minutes.

To serve, lift cake from pan using plastic wrap overhang. Place cake upside down on a serving plate. Remove plastic wrap. Dust top of cake with cocoa powder. Slice and serve.