Are you sick of ice cream recipes yet? I’m really not kidding when I say I could eat this stuff all day everyday. I decided I wanted to try and somewhat replicate my all-time favorite ice cream, Tiramisu Ice Cream, of course, which has long since been discontinued, damn the bastards at Edy’s (yes, that is how much I loved this ice cream…I get rageful when I think about the fact that it is no more).
I started by making a coffee-flavored hot fudge sauce. The best part of the Edy’s was a chocolate/espresso “core” in the midst of the ice cream. I would eat around that pocket, then savor that last huge bite of Tiramisu ice cream and the coffee-chocolate liquid. Unlike my Hazelnut Mascarpone Ice Cream, I didn’t want hard chunks of chocolate-hazelnut spread swirled through this ice cream. I wanted this to be more fluid, even after freezing, so it would be somewhat similar to that core.
The base I used is basically the same as the Hazelnut Mascarpone, although I left out the hazelnut syrup and added ladyfingers, which I had to go to Sioux Falls to get:
For those who are local and who care, you can get them at World Market.
I got up early the day I made this, just so I wouldn’t have to wait an extra day before I posted the recipe. I let it ripen while I was at work, then photographed it once I got home. As for how it tastes?
Well, it’s close, but the fudge needs work. It needs to be darker, and the coffee flavor needs to be more intense. Don’t get me wrong–It’s good…Just not quite what I remember of the Edy’s. That being said, if you like Tiramisu, you’ll like this.
I’ll keep working on it, though!