Tiramisu Ice Cream

In a saucepan, combine milk and cream and turn on heat to medium-low. Heat milk until it is simmering.

In a deep bowl, whisk together egg yolks and sugar, until pale and frothy. Add mascarpone cheese and mix until combined. (Use a wooden spoon or spatula, don’t beat mascarpone with electric mixer).

Add ½ cup hot milk to the mascarpone mixture and whisk to combine. Pour mixture back in the pan with hot milk and mix to combine. Cook for 5–8 minutes on medium heat, stirring constantly, until custard it thick and covers the back of the spoon with a thin film.

Pour mixture to a bowl and let cool completely. Use an ice bath to speed up the process, or you can leave it in the fridge overnight.

Before you add mixture to ice cream machine, add vanilla, espresso powder, espresso and coffee liqueur.
Following manufacturer’s instructions for your ice cream maker, freeze until it resembles soft serve ice cream.

Transfer to a 9″x13″ in pan, lined with parchment paper, cover and freeze until firm. Serve and enjoy!